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Storecupboard jambalaya
Serves: 4
Prep time: 25 minsTotal time: 
Recipe photograph by Ant Duncan
Storecupboard jambalaya
This one-pan jambalaya uses up the leftover rice, tins and spices that linger in your cupboards
Serves: 4
Prep time: 25 minsTotal time:
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Nutritional information (per serving)
Calories
743Kcal
Fat
34gr
Saturates
11gr
Carbs
71gr
Sugars
13gr
Fibre
9gr
Protein
34gr
Salt
4gr
Debbie Major
Cook, writer and food stylist, Debbie's reputation for foolproof, delicious recipes is second to none. She is renowned for her dedication to seasonal home cooking and her love of all things rustic and authentic. Simplicity over cheffy is her motto!
See more of Debbie Major’s recipes
Debbie Major
Cook, writer and food stylist, Debbie's reputation for foolproof, delicious recipes is second to none. She is renowned for her dedication to seasonal home cooking and her love of all things rustic and authentic. Simplicity over cheffy is her motto!
See more of Debbie Major’s recipes
Ingredients
- 2 tbsp sunflower oil
- 1 x 400g pack pork sausages, sliced - use gluten-free if required
- 1 medium onion, chopped
- 1 red pepper, deseeded and sliced (or use 2 roasted red peppers from a jar),
- 2 celery sticks, sliced (optional)
- 2 tsp lazy garlic or 1 tsp garlic granules
- ½ tsp chilli powder
- 2 tsp smoked paprika
- 1 tbsp tomato purée
- 225g long grain rice
- 1 tsp dried thyme
- 1 x 400g tin chopped tomatoes
- 300ml hot chicken stock - use gluten-free if required
- 1 tsp fine sea salt
- 225g frozen cooked peeled prawns or frozen seafood selection, defrosted
- 250g frozen or tinned peas, drained
- 2 tbsp chopped parsley, fresh or frozen (optional)
- lemon juice, to taste
Step by step
- Heat the oil in a large, deep, lidded frying pan over a medium heat. Add the sausage slices and fry for a few minutes, turning, until golden. Lift onto a plate with a slotted spoon and set to one side.
- Add the onion, fresh red pepper and celery, if using, to the fat that is left in the pan, and fry for 5 minutes until lightly browned. Stir in the garlic, chilli, paprika and tomato purée, and cook, stirring, for 1 minute. Mix in the rice, thyme, chopped tomatoes, stock, browned sausages, salt and some pepper. If using roasted peppers, add here. Bring to the boil, cover with a tight-fitting lid and lower the heat. Simmer gently for 20-25 minutes, until the rice is almost tender.
- Uncover the pan, and scatter in the prawns or seafood, and the peas. Re-cover and cook for another 5 minutes, then turn off the heat and leave it undisturbed for another 5 minutes, by which time the prawns or seafood and peas will be ready.
- Uncover the pan, sprinkle over the chopped parsley, if using, and stir gently to mix the prawns and peas through the rice. Add lemon juice and seasoning to taste, then serve.