Jambalaya-style sausage rice

Jambalaya is a one-pan classic from Louisiana – a dish of rice cooked with meat, seafood, vegetables and spices. Recipes vary between households and whether it is Creole and Cajun-based – this is the Creole version, with tomatoes in the mix.

• serves

  6

• prep

  20 minutes

• cook

  40 minutes

• difficulty

  Easy

Ingredients

• olive oil, for cooking
• 6 good-quality pork and fennel sausages
• 25 g butter
• 1 green capsicum, diced
• 1 brown onion, diced
• 2 celery stalks, diced
• 3 spring onions, finely sliced, white and green parts kept separate
• 4 garlic cloves, finely chopped
• 3 bay leaves
• 1 tsp dried oregano
• 1 tsp dried thyme
• 1 tsp dried basil
• 2 tsp smoked paprika
• 1 tsp cayenne pepper
• ½ tsp ground black pepper
• 1 tsp salt
• 1 litre chicken stock
• 400 g can diced tomatoes
• 400 g (2 cups) jasmine rice, washed and drained

Instructions

1. Heat a large, heavy-based frying pan over medium heat and add a drizzle of olive oil. Add the sausages and cook until browned all over, then remove from the pan.
2. Add the butter, capsicum, onion, celery and white part of the spring onions and cook for about 5 minutes or until slightly softened. Add the garlic and cook for a further 5 minutes. Add the dried herbs and spices and mix well.
3. Add the stock and tomatoes and bring to a simmer. Add the rice, stir to combine well and return to a simmer. Add the sausages, then reduce the heat to very low, cover and cook for 15 minutes. Scatter with the green spring onion tops to serve.

 

Photography by Adam Liaw.

Want more from The Cook Up?

• Stream free here at SBS On Demand.

• Get the show recipes, articles and more here.

• Cook more Adam Liaw recipes here

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.