Slaska sausages

Morliny Slaska Jambalaya

Ingredients:

For Morliny Slaska Sausage Jambalaya Rice:

10 Morliny Slaska sausages, sliced
2 cups long-grain rice
4 cups chicken broth
1 onion, chopped
1 bell pepper, chopped
2 cloves garlic, minced
1 can (14.5 oz) diced tomatoes
1 cup frozen peas
1 tablespoon paprika
1 teaspoon dried thyme
1 teaspoon dried oregano
Salt and pepper to taste
Olive oil for cooking
Chopped fresh parsley for garnish (optional)

Instructions:

In a large skillet or Dutch oven, heat olive oil over medium heat. Add the sliced Morliny Slaska sausages and cook until browned on both sides. Remove from the skillet and set aside.

In the same skillet, add chopped onion, bell pepper, and minced garlic. Cook until the vegetables are softened, about 5-7 minutes.

Stir in the rice and cook for another 2-3 minutes, stirring occasionally, until the rice is lightly toasted.

Pour in the chicken broth and diced tomatoes with their juices. Add paprika, dried thyme, dried oregano, salt, and pepper. Stir to combine.

Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for about 15-20 minutes, or until the rice is cooked and the liquid is absorbed.

Once the rice is cooked, stir in the frozen peas and the cooked Morliny Slaska sausages. Cook for an additional 2-3 minutes, until the peas are heated through.

Taste and adjust the seasoning if needed.

Serve the Morliny Slaska Sausage Jambalaya Rice hot, garnished with chopped fresh parsley if desired.

Enjoy this flavourful and satisfying dish inspired by Polish cuisine!

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