Smoked Sausage and Rice

Name: Smoked Sausage and Rice
Total time: 40 min
Yield: 4 servings
Ingredients: 60 ml extra virgin olive oil; 5 ea garlic cloves; 2 ea onions; 1 ea yellow capsicum; 1 ea red capsicum; 400 g kransky sausages; 4.5 g salt; 0.5 tsp black pepper; 1.9 g smoked paprika; 270 g long grain white rice; 625 ml chicken stock; 280 g frozen peas; 5 g fresh parsley

Recipe from Nagi & Dozer - RecipeTin Eats · original post · full recipe on recipetineats.com

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.

Serves 4 40 min 20g proteinKid-friendly

Dairy freePorkOne panRice

Ingredients

extra virgin olive oil — 3 tbsp60 ml
garlic cloves — finely minced5 ea
onions — chopped2 ea
yellow capsicum — cut into 1.5 cm squares1 ea
red capsicum — cut into 1.5 cm squares1 ea
kransky sausages — sliced 0.5 cm thick400 g
salt — ¾ tsp4.5 g
black pepper0.5 tsp
smoked paprika — ¾ tsp1.9 g
long grain white rice270 g
chicken stock — low sodium625 ml

Cooking for a different diet?

Swaps that keep this dish what it is. The prices on this page are for the recipe as written.

Vegetarian
Vegetarian Sausage and Rice
- 400 g vegetarian sausages instead of kransky sausages
- 625 ml vegetable stock instead of chicken stock
Brown and slice the vegetarian sausages, set them aside, and stir them back in with the peas for the 10-minute rest so they do not go soft in the rice.
Vegan
Vegan Sausage and Rice
- 400 g vegan sausages instead of kransky sausages
- 625 ml vegetable stock instead of chicken stock
Brown and slice the vegan sausages, set them aside, and stir them back in with the peas for the 10-minute rest so they do not go soft in the rice.
Gluten-free
- 400 g gluten-free kransky sausages instead of kransky sausages
- 625 ml gluten-free chicken stock instead of chicken stock

Swaps are suggestions — check labels if you are cooking for an allergy.

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extra virgin olive oil · 60 ml
garlic cloves · 5 items
onions · 2 items
yellow capsicum · 1 item
red capsicum · 1 item
kransky sausages · 400 g
salt · 4.5 g
black pepper · 0.5 tsp
smoked paprika · 1.9 g
long grain white rice · 270 g
chicken stock · 625 ml
frozen peas · 280 g
fresh parsley · 5 g

Method

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.
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.
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.
Cover and cook: Cover with lid, cook 20 minutes.
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.
Fluff and serve: Add parsley. Use a fork to fluff the rice. Serve immediately!