Easy Jambalaya

Susan, AKA Kiwicook
Susan, AKA Kiwicook

Susan, AKA Kiwicook

In her days as a recipe developer, Susan has created over 450 recipes. Her Dutch and New Zealander roots serve as a basis for her culinary inspiration.

Last updated:

Some of our posts contain affiliate links. If you buy through our links, we may receive compensation - at no cost to you.

EASY JAMBALAYA

Was in the mood for sausages and as I rarely have them, had to rummage about for a decent recipe I could use them in. I found this quick, tasty meal recipe for Easy Jambalaya in the book ‘Fast Foods’ published in England in 2007 by Seven Publishing Group (which seems to be completely out of print now).

Had a rather interesting time trying to decipher what the recipe referred to when it listed ‘red peppers’! A bit of internet research later and I realised it’s the English version of what we Down Under refer to as ‘capsicums’ – large sweet-tasting peppers (Americans apparently call them ‘bell peppers’). Just as well I checked, because when someone says ‘red peppers’ to us Kiwis, we assume they mean the ultra-hot spicy variety!

This recipe is called ‘easy jambalaya’ because it adds a can of already flavoured tomatoes (with onion and garlic). If you can’t find that variety, just add extra diced onion and garlic to taste. Many traditional jambalaya recipes call for both sausages and chicken or shrimps. I’m not fussed with mixing meats, so kept with just the sausages as per the recipe. And, speaking of which, it’s important that the sausages are really tasty. Try and find smoky, spicy pork sausages – mine were flavoured with chilli and molasses, which added a wonderful complexity of taste. I also added some Worcestershire sauce as I thought the original recipe needed just a touch of sweetness to balance out the spices. It was a very satisfying dish and the left-overs were even better the next day, having had more time for the flavours to amalgamate.

EASY JAMBALAYA

QUICK JAMBALAYA

Enjoy a delicious and fuss-free Jambalaya perfect for busy weeknights. Sausage, rice, and veggies come together in one pan for a flavorful and satisfying meal.
No ratings yet
Prep Time 5 minutes
Cook Time 45 minutes
Total Time 50 minutes
Course Main Course
Servings 4 Servings
Calories 861 kcal

Ingredients
  

  • 6 pork sausages
  • 2 Tbsp olive oil
  • 3 celery sticks, sliced
  • 2 red peppers capsicums, seeded and cut into small chunks
  • ½ tsp crushed dried chillies
  • 250 g long-grain rice (I used brown rice and needed to cook it longer)
  • 400 g jar crushed tomatoes with onion and garlic
  • 425 ml hot chicken or vegetable stock
  • 1 tsp Worcestershire sauce, optional
  • Salt and pepper
  • 2 Tbsp chopped fresh flat parsley, optional

Instructions
 

  • Pre-heat the grill. Put the sausages onto a baking sheet and grill for about 15-20 minutes, turning once, until brown. Alternatively, pan-fry the sausages in oil, as I did.
  • Heat the olive oil in a deep frying pan. Add the celery and peppers and fry for 2-3 minutes to soften. Add the crushed chillies and the rice and cook, stirring, for 1 minute, before adding the tomatoes, the hot stock, Worcestershire sauce and salt and pepper. Simmer over a medium heat for 20 minutes, stirring occasionally until nearly all the liquid has been absorbed and the rice is tender.
  • When the sausages are cooked, cut them into chunks and stir into the rice. Sprinkle with parsley and serve. Great with pita bread and salad.

Nutrition

Calories: 861kcalCarbohydrates: 58gProtein: 33gFat: 54gSaturated Fat: 16gPolyunsaturated Fat: 7gMonounsaturated Fat: 26gTrans Fat: 0.4gCholesterol: 125mgSodium: 1260mgPotassium: 751mgFiber: 2gSugar: 4gVitamin A: 2008IUVitamin C: 78mgCalcium: 43mgIron: 3mg
Keyword Jambalaya
Tried this recipe?Let us know how if you liked it in the comments below!

Did you find this post useful?

Give it a star rating and let us know!

As you found this post useful...

Follow us on social media!

We are sorry that this post was not useful for you!

Let us improve this post!

Tell us how we can improve this post?

Recommended Posts
Susan, AKA Kiwicook
About The Author
Susan, also known as the Kiwi Cook, hails from Levin, New Zealand, and has a unique Kiwi-Dutch-British heritage that influenced her culinary upbringing. As an artist, tutor, writer, and editor, Susan dedicates her weekends to creating delectable dishes. Her food philosophy embraces moderation and listening to her body's needs.

Leave a Comment

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.