Jamabalaya is a Creole one-pot rice dish usually made with meat, seafood and vegetables in a rich tomato sauce. This smoked sausage version is really tasty and only has 377 calories per portion.
- 2 medium red onions, finely chopped
- 2 garlic cloves, crushed
- 2 celery sticks, chopped
- 1tsp mustard seeds
- 1 x 227g pack smoked pork sausage, sliced
- 1 red chilli, sliced
- 225g (8oz) brown basmati rice
- 2tsp vegetable stock powder
- 1 x 400g can chopped tomatoes
- Salt and black pepper
Pre-heat a non-stick frying pan, add the onion and dry-fry until lightly browned. Add the garlic, celery, mustard seeds and sausage, then stir in the chilli, rice, stock powder and tomatoes.
Add sufficient water to cover the rice, approximately 600ml (1pt), and bring to the boil. Reduce the heat and simmer gently for 20 mins until the liquid has been absorbed and the rice is cooked.
Season to taste with salt and freshly ground black pepper and serve immediately.
Top tip for making Smoked sausage jambalaya
For a vegetarian jambalaya, substitute vegetarian sausages or Quorn pieces for the pork sausage.