Jambalaya4.6/5 (BASED ON 237 reviews)
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:
- boneless chicken thighs
- peppers (1 green and 1 red)
- celery sticks
- Basmati rice
- prawns (cooked or raw)(optional)
- creme fraiche(optional)
Our 30 minute recipe
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.
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.
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.
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.
BASED ON 237 reviews
Victoria - Oct 16, 2018
Delicious and very easy to make.
Sarah - Oct 14, 2018
It was nice but not sure I like the smokey taste so much.
Marie - Oct 13, 2018
Was enjoyable but too salty for us.
Karen - Oct 13, 2018
Spicier than we expected but still very nice.
Vicky - Oct 10, 2018
Rice was a bit stuck together and came out a bit stodgy but the taste was good
Emma - Oct 09, 2018
Hayley - Oct 07, 2018
Very tasty used prawns instead of chicken.
Karen - Oct 07, 2018
My family loved it!
Neil - Oct 04, 2018
Amy - Oct 03, 2018
Delicious loved this recipe
Bernadette - Oct 01, 2018
Loved by all the family. Easy one pot dish
Amy - Sep 29, 2018
Definately one of my favourite meals!!
Fiona - Sep 28, 2018
Michelle - Sep 27, 2018
Very tasty one pot meal. Well worth trying
Olivia - Sep 25, 2018
Delicious, though too salty
Linda - Sep 24, 2018
Jambalaya is usually an investment, but this shortcut is great!
Tara - Sep 23, 2018
Not bad but very salty for my taste. I probably won’t choose again.
Sandra - Sep 22, 2018
Nicola - Sep 22, 2018
A bit spicier than I was expecting but really delicious!
Liza - Sep 22, 2018
A little too salty
Scott - Sep 21, 2018
My kids loved this dish and it made a pleasant change. Very easy to make.
Catriona - Sep 20, 2018
Deborah - Sep 20, 2018
Loved this tasty dish
Matt - Sep 19, 2018
Prep was quite long but easily worth it. Lovely.
nicole - Sep 19, 2018
Such a gorgeous tasty dish! Will definitely do this again
Belinda - Sep 17, 2018
Love the flavours! A tad bit on the salty side for a couple of the family members, but I’ll just add more rice next time.
Michael - Sep 17, 2018
Anastazia - Sep 15, 2018
Absolutely delicious. Even my picky kids ate it and really loved it!!! The flavour is true to a proper Cajun jambalaya. Can’t wait to make this one again!!
Jenni - Sep 15, 2018
William - Sep 12, 2018
Beverley - Sep 11, 2018
Lovely im not a spicy/ hot food person so added a bit of yogurt to mine after serving every one else.
Kevin - Sep 10, 2018
So tasty !!!
Daniela - Sep 08, 2018
Della - Sep 07, 2018
Would definitely get this again
Sarah - Sep 06, 2018
It wasn’t really to my taste but the family enjoyed it
Marla - Sep 06, 2018
This was a fast favourite -delicious
Sharon - Sep 06, 2018
Tasty but needed the creme fraiche
Peggy - Sep 05, 2018
A bit spicy for me
Lowenna - Sep 02, 2018
Quite a long prep time on this one, and overall felt there were too many flavours going on.
Sarah - Aug 30, 2018
Needed extra stick of celery and 2 more thighs. Reduction of water also took 15mins longer. Gorgeous recipe
Rachel - Aug 25, 2018
This was beautiful! Amazing flavours and super tasty. Will definitely be buying again!
Kellie - Aug 22, 2018
We all loved it x would definitely cook again and for company x very filling and cheap x would prep before cooking next time x
Sarah - Aug 19, 2018
As brilliant as the one
Heather - Aug 18, 2018
Spicy for family dining. Probably wouldn’t bother with prawns next time.
Sharon - Aug 17, 2018
Natasha - Aug 17, 2018
Even my youngest asks for 2nds with this, he doesn't like spice or heat at all but he loves this, the whole family does..
H - Aug 16, 2018
A bit too spicy for this household
Renee - Aug 05, 2018
Lovely. The rice cooked in the seasoning made it taste so delicious. Loved it
Kat - Aug 01, 2018
Joanne - Jul 19, 2018
Great taste but would say more Mexican fajita then creole