Smoked Sausage Jambalaya

Smoked Sausage Jambalaya

A Rosemary Conley recipe
Serves 4
Per serving 377 calories, 11g fat

2 Medium red onions, finely chopped
2 garlic cloves, crushed
2 celery sticks, chopped
1 tsp mustard seeds
1 x 227g pack smoked pork sausage, sliced
1 red chilli, sliced
225g (8oz) brown basmati rice
2 tsps vegetable stock powder
1 x 400g can chopped tomatoes
salt and black pepper


Preheat 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 (1 pint), and bring to the boil. Reduce the heat and simmer gently for 20 minutes until the liquid has been absorbed and the rice is cooked.
Season to taste with salt and freshly ground black pepper and serve immediately.