Rice with Sausages and Ham in Tomato Sauce
This filling plate of rice, sausages, and ham in a spicy tomato sauce is a cousin of Creole jambalaya — the one-pot food of the American South, where rice simmers with meat, sausage, and the vegetable “holy trinity” of onion, pepper, and celery. In this home version the rice is boiled separately, then baked soaked in the sauce, which keeps every grain fluffy and separate.
Two peppers set the tone: sweet bell pepper for body and a touch of sweetness, and hot red pepper for heat. Add the chili whole and fish it out before serving for gentle warmth, or mince it for real fire.
Swaps and tips. Trade the frankfurter-style sausages for smoked sausage or andouille and you edge closer to true jambalaya’s smokiness. In winter, canned tomatoes in juice beat pale fresh ones. Before it goes into the oven (about 180°C / 350°F), make sure there’s enough sauce to blanket the rice; top up with a few spoonfuls of broth if it looks dry. Serve straight away, scattered with fresh herbs.
Part of American cuisine — 10 more recipes in the section.
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Ingredients
Instructions
Pick over and rinse the rice. Boil it until fluffy.
Heat 2 tablespoons of the butter and saute the chopped onion, the crushed garlic, and the sweet peppers cut into thin rings.
Add the peeled, sliced tomatoes and stir.
Cut the sausages into rounds and the ham into cubes. Brown them in the remaining butter.
Combine the sausages and ham with the tomato-onion sauce, add the hot red pepper, the ground black and red pepper, and salt.
Put the rice in a baking dish, pour the sauce over it, and bake in the oven for 15 minutes.
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