Farmhouse sausage jambalaya

Flavoured with tomato and Cajun seasoning, our farmhouse sausage jambalaya is an all-round favourite. Made in one pot, our quality, free-range sausages really do make this easy meal taste like it took hours.

25 mins

3

Easy

• 400g Field & Flower farmhouse pork sausages, diagonally sliced
• 1 red onion, chopped
• 2 cloves of garlic, crushed
• 1 red chilli, deseeded, finely chopped
• 2 peppers, deseeded, roughly chopped
• 300g/11oz basmati rice
• 400ml can of chopped tomatoes
• Dash of olive oil
• Pinch of paprika
• Pinch of cayenne pepper
• Handful of thyme, finely chopped
• Salt and freshly ground pepper

1. Heat your large frying pan with a dash of oil, add the onion and garlic and cook for one minute to slightly soften.

2. Cook your sausages in the pan for about 5 minutes, until they are no longer pink, then stir in the paprika, cayenne, thyme and chilli to season well.

3. Add your peppers and cook for a couple of minutes until they have softened. Then, stir in the rice until it is all coated with seasoning and tip in the can of tomatoes, stirring whilst doing so.

4. Pour in the hot water to cover the contents and leave to simmer. Make sure you keep topping the mixture up with hot water as it starts to dry out, so the rice can cook and soak up all of the flavours (for about 12 minutes).

5. Taste your jambalaya and season with salt and pepper. If it is still extremely watery, put the lid on your pan and cook for a further 5 minutes before serving.

6. Plate up and enjoy!