Of the two main types of Jambalaya in Louisiana, we've gone for the more rustic Cajun one-pot (which doesn't have tomatoes like the Creole version from New Orleans).Both styles reflect the melting pot that is Louisianan cuisine showing influence from Spain, France and Africa. They say when Spanish colonials tried to make paella without saffron, which they couldn't source in the USA, they ended up creating Jambalaya. The chorizo in this dish brings Latin attitude while the herbs provide French elegance!

Cook our delicious Jambalaya in just Minutes

We’ve sourced and blended all of the unique flavour ingredients to make our authentic Jambalaya. We bring these all together in a recipe kit, which consists of 3 flavour pots; a Cajun Seasoning pot, a Garlic Paste pot and a Jambalaya Stock pot. Simply follow our recipe, adding a few items from your fridge, to cook this delicious Jambalaya in just 30 minutes.

How Our Recipes Kits Work

We provide flavour ingredients:

  • Cajun Seasoning
  • Garlic Paste
  • Jambalaya Stock

Your shopping list:

3
boneless chicken thighs
 
150g
Chorizo
 
1
onion
 
2
peppers (1 green and 1 red)
 
2
celery sticks
 
180g
Basmati rice
 
160g
prawns (cooked or raw)(optional)
 
creme fraiche(optional)
 
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Our 20 minute recipe

  • 1.

    Coat the chicken (and prawns if using) in the Cajun Seasoning and leave it to soak in for a minute. Heat 1 tbsp of oil in a lidded, non-stick pan over a medium high heat, then fry the chicken pieces in batches and cook until they're golden on all sides and just cooked through. Then remove from the pan. Fry the prawns for 2-3 mins until cooked through, then remove from the pan and keep aside.

  • 2.

    Add the chorizo to the same pan and fry for 2 mins. Next add the Garlic Paste, onion and celery to the chorizo and cook for 2 mins. Add the green and red peppers stirring quickly so all the vegetables are coated in the garlic paste. Cook for 3 more mins to soften the veg. While the vegetables are cooking, boil a kettle full of water.

  • 3.

    Stir in the Jambalaya Stock pot then add the rice along with 500ml of boiled water to the pan. Mix gently and bring it to the boil, then reduce the heat to medium-low, cover with a lid and let it simmer for 12-15 mins, adding around 50ml more water after 10 mins, if needed.

  • 4.

    Bring the chicken (and prawns) back to the pan, mix well and let it cook uncovered for 2 more mins. Serve into bowls, with some crème fraîche on the side for those who might find the rice spicy.

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Jambalaya Reviews

BASED ON 16 reviews

Kirsty - Jul 11, 2018

One of the nicest dishes I've ever eaten! Cooked it for friends and the kids loved it too! Nice subtle kick to it too

Claire - Jul 07, 2018

Full of flavour and wonderful taste

Victor - Jul 04, 2018

Full of flavour and very authentic

Hayley - Jul 04, 2018

My fave so far. Absolutely gorgeous.

Jackie - Jul 02, 2018

Wow this was gorgeous and so easy!!!

Hayley - Jun 24, 2018

Loved this dish. Went down a treat with the whole family.

Stefany - Jun 23, 2018

Fab, super tasty

Lynn - Jun 16, 2018

Wasn’t a favorite at all, quite disappointing

Chloe - Jun 11, 2018

Really nice!!

Michelle - Jun 05, 2018

It was nice but my recipe was nicer and easier so I was disappointed

James - May 31, 2018

Blah blah

Victoria - May 17, 2018

Tasty and easy to follow!

carla - May 17, 2018

So easy and delicious!!!

carla - May 17, 2018

So easy and delicious!!!

Simona - May 12, 2018

Rice very sticky, seemed like something was missing. Tasted very bland.

Marie - May 11, 2018

Another winner!

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