Sausage Jambalaya Recipe

Name: Sausage Jambalaya
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 chilli sausages (cut in half); 1 onion; 3 garlic cloves; 200 g brown rice; 4 spring onions; 1 red pepper, roughly chopped; 200 g sliced mushrooms; 2 fresh chili; 400 g chopped tomatoes; 100 g chicken stock; 1 tablespoon paprika

Servings: persons

6 chilli sausages (cut in half)
1 onion
3 garlic cloves
200 g brown rice
4 spring onions
1 red pepper, roughly chopped
200 g sliced mushrooms
2 fresh chili
400 g chopped tomatoes
100 g chicken stock
1 tablespoon paprika

1
Finely dice the onion and garlic and add to a large saucepan, cook on a low heat to soften.
2
add the smoked paprika and cook for a further 2 min.
3
Pour the rice into the pan and stir into the onions until well combined then add the chicken stock and tomatoes. Leave to simmer for about 20mins.
4
In a separate sauce pan add sausages to a medium heat and cook until skin is browned.
5
add the rest of the vegetables and continue to cook for a further 10 mins.
6
once the rice is cooked and all the liquid has been absorbed, add to the vegetables and combine.
7
season with salt and pepper to taste.

430

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 6 chilli sausages (cut in half), 1 onion, 3 garlic cloves, 200 g brown rice, and more.

Yes, Sausage Jambalaya falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Sausage Jambalaya

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