The Live Below The Line Challenge

Live Below the Line: Jambalaya

Live Below The Line
The picture for this one was awful, so I thought instead we’d look back to the beginning of the week. Look at all that choice.

As I mentioned in my Live Below the Line diary, I’m getting pretty fed up with rice, but in other circumstances I think this might have been my favourite meal. The slow cooking process brings out every bit of flavour from the ingredients, especially the meat, and means that the rice ends up beautifully plump and soft. It also went a long way, with enough for both of us to have for lunch the next day. For more on our Live Below the Line challenge, click here.

Print Recipe
Serves: 4 Cooking Time: 40 minutes


  • 1 onion
  • 2 cloves of garlic
  • Butter
  • Half a red pepper
  • 2 sausages
  • 1 tin of chopped tomatoes
  • 250g rice
  • A pinch of salt
  • A pinch of oregano
  • Grated cheese, to serve



Start by peeling the onion and the garlic, and deseeding the pepper. Finely chop all the vegetables and get them frying in a small amount of butter.


Next, remove the skin from the sausages and shape the meat into balls. Add these to the pan with the vegetables, stirring regularly so that the meatballs don’t stick.


In the meantime, measure out the rice, and boil a kettle full of water. When the meatballs have started to brown, add the rice to the pan, and mix well so that it’s nicely coated in the juices. Start adding the hot water a splash at a time, stirring constantly in between.


When you’ve added about 300ml, pour in the chopped tomatoes, allow the rice to absorb the liquid, and then keep adding hot water until the rice is cooked. Season with salt and oregano, and then serve with a little grated cheese on top.

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