with Jasmine Rice, Bell Pepper and Courgette
Bringing together Cajun gumbo and Vietnamese flavours, this dish is a showcase of fusion flavours. This Cajun-Vietnamese fusion blends the bold flavours of Cajun spices and sausage with the aromatic freshness of herbs often found in Vietnamese cuisine like lemongrass and ginger. The fusion reflects Louisiana's rich history of French, African, and Vietnamese influences, creating a hearty and bright bowl of food.
Allergens
Utensils
Tags
Jasmine Rice
150 grams
British Hickory Smoked Sausages
2 unit(s)
Bell Pepper
1 unit(s)
Courgette
1 unit(s)
Cajun Spice Mix
1 sachet(s)
Ginger, Garlic & Lemongrass Puree
22 grams
Soy Sauce
20 milliliter(s)
Tomato Passata
1 carton(s)
Sweet Chilli Sauce
32 grams
Crispy Onions
1 sachet(s)
Water for the Rice
300 milliliter(s)
Butter
20 grams
Plain Flour
1 tbsp
Water for the Sauce
200 milliliter(s)
Sugar for the Sauce
1 tsp
Preheat your oven to 220°C/200°C fan/gas mark 7.
Pour the water for the rice (see pantry for amount) into a medium saucepan with a tight-fitting lid.
Stir in the rice and ¼ tsp salt and bring to the boil. Once boiling, turn the heat down to medium and cover with the lid.
Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).
Meanwhile, pop the sausages onto a baking tray.
When the oven is hot, bake on the middle shelf until golden brown and cooked through, 20-25 mins. Turn halfway through. IMPORTANT: Wash your hands and equipment after handling raw meat. The sausages are cooked when no longer pink in the middle.
Halve the bell pepper and discard the core and seeds. Chop into 3cm chunks.
Trim the courgette, then quarter lengthways. Chop widthways into 1cm pieces.
Heat a drizzle of oil in a large saucepan on medium-high heat.
Once hot, add the pepper chunks and courgette. Fry until starting to soften, 5-6 mins. Continue to stir while they cook.
Once softened, pop the veg into a bowl and set aside for later.
Return the (now empty) pan to a medium heat and melt in the butter (see pantry for amount). Stir in the flour (see pantry for amount) and cook until it forms a thick paste, 1-2 mins - you've made a roux!
Cook until the roux becomes golden brown, continuously stirring, for 1-2 mins.
Next, add the Cajun spice mix and ginger, garlic & lemongrass puree to the roux. Stir-fry for 2-3 mins more.
Stir in the water for the sauce (see pantry for amount) a little at a time, followed by the soy, passata and sugar for the sauce (see pantry for amount).
Add the cooked veg back into the saucepan and bring to the boil. Once boiling, reduce the heat and simmer until thickened, 5-6 mins.
Once cooked, slice the sausages into 1cm thick rounds.
When the gumbo sauce has thickened, stir in the sausage slices and remove from the heat.
Stir in the sweet chilli sauce. Taste and season with salt and pepper if you feel it needs it.
Add a splash of water if it's looking a little thick.
When everything's ready, share the rice on one side of your plates. Serve the gumbo inspired stew alongside.
Top with the crispy onions to finish.
3255
kJ
Energy (kJ)
778
kcal
Energy (kcal)
26.7
g
Fat
11.9
g
of which saturates
97.7
g
Carbohydrate
22.9
g
of which sugars
7.4
g
Dietary Fibre
24
g
Protein
4.56
g
Salt
with Zesty Garlic Potatoes and Raita Style Cucumber Salad
with Sun-Dried Tomato Butter Sauce and Balsamic Rocket
with Pickled Onion, Red Leicester, Cheddar and Bell Pepper
with Pickled Radish and Baby Leaf Salad