Sausage Jambalaya - cooking recipe

Ingredients

2 tbsp olive oil
6 None pork sausages
1 None red onion, chopped
1 None red pepper, seeded, chopped
2 cloves garlic, minced
2 None small red chilies, chopped
2 tbsp tomato puree
1/2 tsp dried oregano
1/4 tsp cayenne pepper
1 None bay leaf
3.5 oz long-grain rice
1 (13.5 oz) can chopped tomatoes
2 cups chicken stock
2 tbsp chopped fresh flat-leaf parsley leaves

Preparation

Heat 1 tbsp oil in a large frying pan over high heat. Cook sausages for 3-5 mins, turning, until browned all over. Remove from pan and slice thickly. Set aside.
Add remaining oil to pan. Saute onion, pepper, garlic and chilies for 1-2 mins, until tender. Add tomato puree, oregano, cayenne and bay leaf. Add rice, stirring to coat. Add tomatoes and stock. Bring to a boil. Return sausages to pan, reduce heat and cook, covered, for 25-30 mins, or until rice is tender and liquid is absorbed. Serve sprinkled with parsley.