Spicy Sausage Jambalaya

This gorgeous one-pan savoury spicy dish makes a fantastic evening meal and any leftovers will keep in the fridge for 3 days. Just make sure you chill it down as soon as possible and reheat it thoroughly.

Jambalaya is a Creole dish, from Louisiana in the deep-south of North America, with flavours from the diverse influences of the region, such as Caribbean, Spanish, West African and French.

By substituting regular sausages for low fat sausages, such as ‘Heck’, you can save loads of calories, as they are about one-third of regular sausages, bringing the calorie content of the dish down to something almost anyone can include in their eating plan.

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Spicy Sausage Jambalaya

  • Author: Rachel Wilcock
  • Total Time: 1 hour 5 minutes
  • Yield: 2 1x


Deliciously spicy rice dish, inspired by the Creole cooking of the deep south of America



75g white rice per person

2 stock cubes

4 Heck chicken ‘Italia’ sausages

1 400g tin of chopped tomatoes

1 red bell pepper

1 red chilli

2 tbsp Cajun seasoning


  1. In a large frying pan fry off the 4 heck sausages using low calorie spray
  2. Once browned remove the sausages and set to one side
  3. In the same pan, fry one chopped bell pepper and one red chilli
  4. Once slightly soft add your rice and coat in the flavours from the sausages and peppers and add the tinned tomatoes and cajun spices
  5. Slowly add stock gradually (approx 1 ltr needed) Adding more when the rice starts to stick
  6. Chop the sausages and add back to the pan
  7. Gradually add more stock until rice is cooked through
  8. If you run out of stock simply add small amounts of boiling water until cooked or jambalaya will be too salty
  • Prep Time: 5
  • Cook Time: 60


  • Calories: 437

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