Quick Jambalaya

This Creole-style rice pot recipe with spicy Spanish sausage, sweet peppers and tomatoes is cooked in one pan and is ready in just over 30 minutes, making it a perfect midweek meal for the whole family.

Preparation and cooking time: 30-35 minutes, serves 4.

Ingredientsmicrowave jambalaya

  • 400g can chopped tomatoes with garlic
  • 1 canful of easy-cook rice
  • 1 red pepper, seeded and chopped
  • 2 chorizo or other spicy sausages approx 200g skinned and chunkily chopped
  • 198g can drained sweetcorn
  • 1 large sprinkling of Cajun seasoning

To Serve (Optional)

  • Chopped parsley (chopped)
  • 142ml tub soured cream

Variations include swapping the sweetcorn for frozen peas, substituting one of the sausages with a skinned chicken breast and adding some spring onions sliced on the diagonal stirred in once it has stood for a couple of minutes.


Tip the tomatoes into a large microwave-proof bowl.

Fill the empty can with rice and then tip it into the bowl.

Fill the can with water and then pour into the bowl

Stir in the pepper, chorizo, sweetcorn, Cajun seasoning and salt and pepper

Cover the bowl with clingfilm and pierce with a couple of holes

Microwave on high for 10 minutes

Tear of clingfilm and stir well

Return uncovered bowl to microwave for 12-15 minutes until the rice is done

Take the bowl out of the microwave and cover it with a plate and leave to stand for 5 minutes before stirring in the parsley

Serve the jambalaya straight from the bowl with soured cream to spoon over it.

Per serving

kcalories 537

Protein 18g

Carbs 87g

Fat 16g

Sat fat 5g

Fibre 2g

Salt 0.94g

About cdhough

We often sit discussing new and old recipes. We like to share foody ideas on a regular basis. How many times have we said "I saw it somewhere". Now we are endeavouring to put it all in one place...
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1 Response to Quick Jambalaya

  1. Pingback: Wednesdays – A Little Down-home Southern Cooking | My Life. One Story at a Time.

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