By Hope Malau
01 October 2015

A simple recipe perfect to make during a hectic week. Add more to your jambalaya like prawns and vegetables.

Serves: 6

Preparation: 5 min

Cooking: 20 min

200 g long-grain rice

15 ml (1 T) olive oil

300 g pork sausages

10 ml (2 t) Cajun spice

5 ml (1 t) paprika

2,5 ml (½ t) chilli powder

1 onion, finely chopped

400 g tin chopped tomatoes

250 g frozen mixed vegetables

parsley to garnish

  1. Put the rice in a sieve and rinse under cold tap water until the water runs clear.
  2. Heat the oil in a pan and brown the sausages for a few minutes. Stir in the spices and onion, and cook for 2 minutes.
  3. Add the rice, cook for 30 seconds, then pour in the tomatoes and 400 ml water. Bring to the boil, lower the heat, cover and simmer for 10 minutes. Stir in the vegetables and cook for a further 10 minutes until cooked through. Season well.

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