Smoked Sausage and Rice - easy one pot dinner!
Recipe video above. The smoked sausage is the trick here to get great flavour into this quick one pot dinner. Tastes like Jambalaya, minus the cajun flavours, and much faster to make. Everybody loves this!I used kransky sausages but you can use any smoked sausages you want, including chorizo. You can even use raw sausages - see Note 1! Also feel free to use other vegetables - anything that can hold up to 20 minutes on the stove.
Ingredients
- 3 tbspextra virgin olive oil
- 5garlic cloves (, finely minced)
- 2onions ((medium), chopped (or 1 large))
- 1yellow capsicum (, cut into 1.5cm / 1" squares)
- 1red capsicum (, cut into 1.5cm / 1" squares)
- 400 g14oz (~3) kransky or other smoked sausages (, sliced 0.5cm thick / 1/4" thick)
- ¾ tspsalt
- ½ tsppepper
- ¾ tspsmoked paprika ((sub normal paprika))
- 1 ½ cuplong grain white rice (, uncooked (note 2 other rices))
- 2 ½ cupschicken stock/broth (, low sodium (or veg stock))
- 2 cupsfrozen peas (, thawed)
- 2 tbspparsley (, chopped (optional))
Directions
- 1
Cook sausage: Heat 2 tbsp oil in a large heavy based pot over medium high heat. Add sausages and cook until golden. Remove with a slotted spoon.
- 2
Cook onion and garlic: Add remaining 1 tbsp oil. Add garlic and onion, cook for 2 minutes. Add capsicum and cook for 2 minutes until onion is translucent.
- 3
Add rice and liquid: Add rice, chicken stock, paprika, salt, pepper and the sausage. Stir, bring to boil, then reduce heat to low so it's simmering very gently.
- 4
Cover and cook: Cover with lid, cook 20 minutes.
- 5
Add peas and rest: Remove pot from stove. Working quickly, remove lid, add peas, then quickly put the lid back on. Rest 10 minutes - the residual heat with cook the peas.
- 6
Fluff and serve: Add parsley. Use a fork to fluff the rice. Serve immediately!