One-pot smoky sausage, peppers and rice with a cajun kick

$4.51/serving$5.99at the cheapest of your stores this week · 9 ingredients on sale

Ingredients

• pork sausage (smoked if available)350 g
• long grain rice1 cup
• bell pepper1 ea
• celery2 stalks
• yellow onion1 ea
• garlic3 cloves
• on the vine tomato3 ea
• chicken stock2 cups
• paprika1 tbsp
• ground cayenne1/4 tsp
• green onion2 stalks

Method

1Brown the sausage

• •Slice the sausages into 1/2 inch coins.
• •Heat 1 tbsp oil in a wide pot over medium-high heat.
• •Brown the sausage 4 to 5 minutes, turning once.
• •Move it to a plate.

2Soften the trinity

• •Dice the bell pepper, celery and onion.
• •Add them to the pot and cook 5 minutes until softened.
• •Add the minced garlic, paprika and cayenne and cook 1 minute until fragrant.

3Simmer the rice

• •Chop the tomatoes and stir them in.
• •Add the rinsed rice, the chicken stock and the sausage.
• •Bring to a boil, then cover and simmer on low 18 to 20 minutes until the rice is tender and the liquid is absorbed.
• •Rest covered 5 minutes.

4Plate

• •Fluff the jambalaya and season to taste.
• •Spoon into two bowls and garnish with the sliced green onions.