Toulouse style sausage Jambalaya recipe

  • Serves 6
  • 20 mins to prepare and 50 mins to cook
  • 700 calories / serving
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Preheat the oven 200°C.

Place the sausages in a roasting with the red onion, red pepper and 1 tblsp olive oil. Mix well and roast for 15 minutes, add the balsamic vinegar, shake the pan and return to the oven for 10 minutes, or until the sausages are golden and cooked through with no pink showing. 

Heat the remaining oil in a large sauté pan, or casserole, add the celery and garlic and sauté over a medium/low heat for 2-3 minutes.

Add the cayenne pepper and rice and sauté for another minute. Add the stock, thyme and chopped tomatoes and cook for 8 minutes.

Cut the cooked sausages into ¼’s on the diagonal and add to the casserole with the onions, peppers, any cooking juices and the frozen peas. Stir well and continue to cook for a further 8-10 minutes or until the rice is cooked through.

Season with salt and pepper, take the casserole to the table and serve.


For an extra kick add a splash of Tabasco sauce!

See more Sausage recipes 

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

  • Ingredients

  • 800g Toulouse-style or Cumberland sausages
  • 2 medium red onions, peeled and cut into wedges
  • 2 red peppers, seeded and cut into 2cm pieces
  • 2tbsp olive oil
  • 2tbsp balsamic vinegar
  • 2 celery sticks, thinly sliced
  • 2 garlic cloves, crushed
  • generous pinch cayenne pepper
  • 450g basmati rice
  • 2 litres chicken stock
  • sprig of fresh thyme
  • 227g chopped tomatoes
  • 100g frozen peas
  • salt, to taste
  • pepper, to taste
  • Energy 2940kj 700kcal 35%
  • Fat 31g 44%
  • Saturates 11g 53%
  • Sugars 11g 12%
  • Salt 5.7g 95%

of the reference intake
Carbohydrate 83.5g Protein 27g Fibre 4.7g


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