Turkey sausage jambalaya

My new year’s resolution this year (the same previous year’s) was to eat more healthily, and this year I’ve actually been trying to stick to it. I’ve already spoken about my new quinoa fad but I’ve also recently discovered the delights of turkey. There’s turkey bacon, turkey ham and turkey sausage – which I’ve used in this jambalaya dish.

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Serves 2

  • 160g cooked brown rice
  • 200g sweetcorn
  • 4 turkey sausages, sliced
  • 1tbsp coconut oil
  • 200g red kidney beans
  • 1 green chilli, finely chopped
  • 100g salsa

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Melt the coconut oil in a large saucepan then add the sausage slices and brown. Once browned all over add the chilli and fry for a further 1 to 2 minutes.

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Stir in the sweetcorn and red kidney beans. Add the salsa and the stir in the rice and heat through for five minutes (you may need to add a bit of water if it gets too dry).

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Serve as it is or add some extra veg, like spinach.

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