I don’t mean to be ironic. Perhaps a meal for Karen Carpenter might not be seen as being in good taste, but this is a fantasy world; a world where a beautiful, talented lady can eat her fill and forget her troubles.
The song Jambalaya was actually written by Hank Williams but I have lovely memories of hearing it sung by The Carpenters when I was a child, so that is how it will stay with me.
Jambalaya is a traditional Cajun dish, particularly popular in Louisiana. It is a mixture of meat (especially sausage), fish and rice. This vegetarian version is not for purists because of the quick cooking time but it showcases the same flavours.
2tbsp olive oil
1 large onion, chopped,
1 red pepper, chopped
300g dried rice
3tsp Cajun seasoning
400g tin chopped tomatoes
100ml red wine
4 Quorn sausages, defrosted if frozen
150g Quorn chicken style pieces, defrosted if frozen
1tbsp chopped herbs.
Rinse the rice and put in a pan with double the amount of water and a little salt.
Bring to the boil and then turn heat right down low.
Cook for about 15 mins. Drain off any additional water and then fluff up with a fork.
Set aside until needed.
While the rice is cooking
Take two shallow/ frying pans. Heat 1tsp oil in each.
Fry the onion and pepper gently in one.
Cut the sausages into chunks and fry them in the other with the quorn pieces.
When the onions and peppers have softened, add the tomatoes and red wine.
Add the browned sausages and chicken-style pieces to the tomato mixture.
Sprinkle in the Cajun seasoning and the herbs, and stir well. Adjust to taste and add more if needed.
Add rice and stir through.
If it is a bit dry, mix 1tbsp ketchup with half a cup of hot water and stir this in.
Make sure that everything is piping hot.Serve in individual bowls.