Sausage Jambalaya




20 minutes

Cooking time:

40 minutes


  • 2 tbsp sunflower oil
  • 8 sausages
  • 1 onion, peeled and finely chopped
  • 1 bay leaf
  • 1 red chilli, de-seeded and finely chopped
  • 1-2 tsp paprika
  • 1 tsp chilli flakes
  • 2 celery sticks, sliced
  • 1 red pepper, de-seeded and sliced
  • 1 yellow pepper, de-seeded and sliced
  • 225g long grain rice
  • 6 tomatoes, peeled and chopped (see tip on how to peel tomatoes)
  • 1 tbsp flat leaf parsley, finely chopped
  • 500ml hot chicken stock
  • sea salt and freshly ground black pepper
  • 20 cooked king prawns, defrosted if frozen
  • 2 spring onions, sliced



  1. Heat the oil in a large frying pan. Add the sausages and cook for 10 minutes or until golden all over. Remove from the frying pan and set aside. Add the onion, bay leaf, chilli, paprika and chilli flakes to the frying pan and cook for 2-3 minutes. Add the celery and peppers and cook for a further 4-5 minutes. Return the sausages to the frying pan.

  2. Stir in the rice. Add the tomatoes, half the parsley, stock and seasoning. Bring to the boil, reduce the heat. Put a lid on and simmer for 20 minutes. 5 minutes before the end of cooking time stir through the prawns. Stir through the spring onions, the remaining parsley and season again. Serve straight away.


To peel tomatoes, cut a cross in the bottom of each tomato. Place in a heatproof bowl. Pour over boiling water to cover. Leave for 1 minute. Drain and cool under cold water. Peel.