Preparation
1. Preheat the oven to 200ºC, fan 180ºC, gas 6. Prepare the broccoli, cut into small florets. Do not discard the thick stem, trim the base and lightly peel with a vegetable peeler, then cut into thin slices crossways.
2. Add the fajita seasoning mix for smokiness to a large, dry, deep-lidded frying pan or lidded paella-style dish, cook stirring over a medium heat for 1 minute until fragrant.
3. Stir in the rice, then add the stock for warmth and tomato and herb sauce and mix well. Cook, covered, for 12 minutes, stirring occasionally, add a splash of water to loosen, if necessary. Stir in the frozen mixed vegetables, the broccoli florets for colour and stem slices with 400ml water, return the lid and cook for a further 7-8 mins, stirring occasionally – adding a little more water if necessary, cook until the broccoli is tender.
4. Meanwhile cook the sausages for bite in the preheated oven for 12-15 mins. Cut the cooked sausages in half diagonally and stir through the jambalaya just before serving.