Enjoy A Herby Sausage Jambalaya

Recipe by Ladies in Pigs for www.lovepork.co.uk.
  • 1 tbs oil
  • 400 g (14 oz) Lincolnshire sausages
  • i onion, chopped
  • 2 garlic cloves, crushed
  • 1 tsp mild chilli powder
  • 2 tsp ground turmeric
  • 225 g (8 oz) easy cook brown rice
  • 450 ml (16 fl oz) pork stock
  • 1 x 400 g can chopped tomatoes
  • Salt and pepper to taste
  • 3 whole cloves
  • 5 spring onions, chopped (reserve some green tips for garnish)
  • ½ red pepper, seeded and chopped
  • 100 g (3½ oz) button mushrooms, quartered
  • 1 courgette, halved lengthways then sliced diagonally
Recipe by Ladies in Pigs for www.lovepork.co.uk.

Jambalaya is a popular dish hailing from Louisiana in the southern United States. Of Spanish, West African and French influence, it can be a great winter warmer.


  • Heat the oil in a large saucepan and cook the sausages over a medium heat until browned.
  • Remove from the pan and keep to one side. When cool enough to handle, cut each sausage in half.
  • Meanwhile, add the onion, garlic, chilli powder, turmeric and rice to the pan and cook until the rice is opaque.
  • Add the stock, chopped tomatoes and some black pepper. Bring to the boil, cover and simmer for 20 minutes.
  • Add the sausages and the remaining ingredients and continue to cook, uncovered, for a further 10 minutes or until the liquid is absorbed.
  • Sprinkle with the green tops of the spring onions before serving.

Did this jambalaya tickle your tastebuds? Click here for more great recipes.

Every week, Cookery Ed Marion makes sure “The People’s Friend” keeps our readers enthralled in the kitchen. So whether you’re a budding chef or a culinary master, you should subscribe to the magazine now . . . otherwise you never know the scrumptious food you might be missing out on!

We even offer gifts and discounts for taking out a subscription with us!