Jini's 'make it better' jambalaya recipe
One of our Food Love Stories features 'Jini', who knows that there’s only one way to heal her 14-year-old son Jack’s broken heart when he and his girlfriend split up (again): a big bowl of her homemade sausage jambalaya. Quick, warming and delicious, it’s like a hug in a bowl – the perfect cure for teenage heartbreak.
See method- Serves 4
- 2 mins to prepare and 28 mins to cook
- 509 calories / serving
Ingredients
- 200g long grain rice
- 1 tbsp olive oil
- 8 pork sausages, each cut into 3 pieces
- 1 tbsp Cajun seasoning
- 1 onion, finely chopped
- 400g tin chopped tomatoes
- 250g frozen mixed vegetables
Each serving contains
- Energy
- 2140kJ 509.0kcal
- Fat
- 17g
- Saturates
- 5g
- Salt
- 2.0g
- Sugars
- 10g
of the Reference intake
Carbohydrate 70.8gProtein 19.4gFibre 7.1g
Method
- Put the rice in a sieve and rinse thoroughly under cold water for about 1 min.
- Heat the oil in a large pan and brown the sausages for a few minutes. Stir in the Cajun seasoning and onion, and cook for 2 mins.
- Add the rice to the pan and cook for another 30 secs, then pour in the chopped tomatoes and 400ml water.
- Bring to the boil, lower the heat, cover with a lid and simmer for 10 mins.
- Stir in the frozen veg and cook for another 10 mins. Season. Serve piping hot.
- Little help: Change up the frozen veg to suit your family’s taste – sweetcorn, mixed peppers or sliced green beans are all great options.
- Leftovers: Try sprinkling Cajun seasoning over fish fillets, chicken breast and potato wedges before cooking for an extra hit of flavour.
- For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.
