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One Pot Smoked Sausage Jambalaya
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One Pot Smoked Sausage Jambalaya

Servings 4
Author Jo Allison


  • 300 g brown rice rinsed in cold water
  • 227 g pack smoked pork sausage ready to eat type (sliced)
  • 1 red onion finely chopped
  • 3 garlic cloves finely chopped minced
  • 1 leftover broccoli stalk finely chopped optional
  • 2 celery sticks sliced
  • 1 green pepper deseeded and sliced into strips
  • 1 bay leaf
  • 1.5 heaped teaspoon smoked paprika
  • 1 teaspoon oregano
  • 1 teaspoon thyme
  • 1 heaped tablespoon tomato puree
  • 750 mls chicken stock from cube is fine
  • 100 g each frozen peas and sweetcorn or whatever frozen veg you've got to hand
  • Spring onions as garnish optional
  • salt pepper, oil


  • Start with chopping all your vegetables either by hand or in food processor.
  • Pour a glug of oil into casserole pan with a lid and on a medium heat sweat the onion, broccoli stalk, celery and garlic until softened. Stir the veg frequently not allowing it to brown too much.
  • Add sliced pepper and sausage and cook these together for another couple of minutes or so until they start to catch a bit of colour on the edges.
  • Add your herbs and spices (bay leaf, smoked paprika, thyme and oregano) and cook for another minute or so until they release their lovely fragrance.
  • Add rinsed brown rice and stir well.
  • Follow with tomato puree and chicken stock.
  • Bring everything on to boil, lower the heat and simmer covered for about 40 minutes.
  • Keep checking on your rice now and then and give it a bit of a stir. You might have to add a bit more stock/water towards the end depending on how al dente you like your rice.
  • Approx 5-10 minutes before the end of cooking add your frozen vegetables, stir well and cook (still covered) until the remaining time is up.
  • Check and adjust seasoning to your taste (salt, pepper), sprinkle over some spring onions if using and serve.
  • Enjoy!