WILD ALASKA RED SALMON JAMBALAYA
Ingredients
1 tbsp olive oil
1 onion, chopped
1 yellow pepper, diced
1 tbsp Cajun seasoning
250g long grain rice
400g can chopped tomatoes
500ml chicken or vegetable stock
100g frozen peas
195g can sweetcorn, drained
2 x 170g cans Wild Alaska Red Salmon, drained
½ x 25g pack flat leaf parsley, roughly chopped
Method
1. Heat the oil in a large frying pan and fry the onion and pepper for 4-5 minutes, sprinkle in the Cajun and cook for 1 minute. Stir in the rice to coat in the oil and add the tomatoes and stock. Simmer, covered, for 10-12 minutes, stirring occasionally, until the rice is almost cooked.
2. Add in the peas and sweetcorn and add the salmon, breaking it into chunks, cook for 2-3 minutes to heat through, season.
3. Stir in the parsley to serve.
COOK'S TIP:
- Frozen sweetcorn and onion can also be used for convenience.
