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Jini's 'make it better' jambalaya recipe
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One of our Food Love Stories features 'Jini', who knows that there’s only one way to heal her 14-year-old son Jack’s broken heart when he and his girlfriend split up (again): a big bowl of her homemade sausage jambalaya. Quick, warming and delicious, it’s like a hug in a bowl – the perfect cure for teenage heartbreak. See method
Ingredients
- 200g long grain rice
- 1 tbsp olive oil
- 8 pork sausages, each cut into 3 pieces
- 1 tbsp Cajun seasoning
- 1 onion, finely chopped
- 400g tin chopped tomatoes
- 250g frozen mixed vegetables
Each serving contains
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Energy
2140kj
509kcal
25%
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Fat
17g
24%
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Saturates
5g
23%
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Sugars
10g
11%
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Salt
2g
33%
of the reference intake
Carbohydrate 70.8g
Protein 19.4g
Fibre 7.1g
Method
- Put the rice in a sieve and rinse thoroughly under cold water for about 1 min.
- Heat the oil in a large pan and brown the sausages for a few minutes. Stir in the Cajun seasoning and onion, and cook for 2 mins.
- Add the rice to the pan and cook for another 30 secs, then pour in the chopped tomatoes and 400ml water.
- Bring to the boil, lower the heat, cover with a lid and simmer for 10 mins.
- Stir in the frozen veg and cook for another 10 mins. Season. Serve piping hot.
Little help
Change up the frozen veg to suit your family’s taste – sweetcorn, mixed peppers or sliced green beans are all great options.
Leftovers
Try sprinkling Cajun seasoning over fish fillets, chicken breast and potato wedges before cooking for an extra hit of flavour.
For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.