Juicy jambalaya

By Hope Malau
01 October 2015

You can (literally!) throw this meal together for supper on a busy weekday.

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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