Jambalaya fun to say, fun to eat. It's originally a Caribbean Creole rice dish that has made it's way to Louisiana after being seasoned by both Spanish and French influence. It's said that when Spanish colonials tried to make paella without saffron, which was hard to get in America, they ended up creating Jambalaya. The chorizo in this dish brings some Latin attitude to this dish while the red wine and the unique oregano and basil salts in our specially blended Jambalaya Paste bring some French elegance. Our signature Cajun seasoning has been tweaked to perfection rounding off this dish as a true melting pot of flavours from around the world. 

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 Jambalaya Stock pot and a Garlic Paste 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
  • Jambalaya Stock
  • Garlic Paste

Your shopping list for 2 servings:

  • 2 boneless chicken thighs
  • 80g Chorizo
  • 1 small onion
  • 1 green pepper
  • 1 celery stick
  • 120g Basmati rice
  • 160g prawns (cooked or raw) (optional)
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Our 30 minute recipe

  1. Cook the chicken (and prawns)

    Coat the chicken (and prawns if using) in the CAJUN SEASONING.

    Fry the chicken in a pan until cooked and golden, then remove and set aside. Repeat with the prawns.

  2. Fry the vegetables

    Add the chorizo to the same pan and fry for 2 mins.

    Add the GARLIC PASTE, onion, pepper and celery, and cook for 3-4 mins. Meanwhile, boil the kettle.

  3. Add the rice

    Add the rice, 400ml of boiling water and the JAMBALAYA STOCK to the pan.

    Stir, bring it to the boil, then reduce the heat to medium-low heat and cover with a lid. Let it cook for 12-15 mins, adding more water after 10 mins, if needed.

  4. Finishing touches

    Return the chicken (and prawns) to the pan, mix well and let it cook uncovered for 2 more mins.

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Jambalaya Top Reviews

Claire - 19th October 2020

Use a bag of microwave rice with about 200ml water and the stock and simmered until about absorbed.

Claire - 19th October 2020

Use a bag of microwave rice with about 200ml water and the stock and simmered until about absorbed.

D - 19th October 2020

D - 19th October 2020

D - 19th October 2020

Claire - 24th July 2020

Used sliced chorizo the second time I cooked this and it was much better - not so salty.

Claire - 24th July 2020

Used sliced chorizo the second time I cooked this and it was much better - not so salty.

Lisa - 19th October 2020

Li - 19th October 2020

A little too hot for our tastes so would adjust the Cajun seasoning next time.

Li - 19th October 2020

A little too hot for our tastes so would adjust the Cajun seasoning next time.

Kay - 19th October 2020

Delicious & very easy to cook. Good portions too. Would recommend

Kay - 19th October 2020

Delicious & very easy to cook. Good portions too. Would recommend

Stuart - 18th October 2020

Stuart - 18th October 2020

Stuart - 18th October 2020

David - 18th October 2020

Wow flavour explosion on the tounge. Best I've tasted and I made it!! Thank you ?

David - 18th October 2020

Wow flavour explosion on the tounge. Best I've tasted and I made it!! Thank you ?

Jonathan - 18th October 2020

Amazeballs - our favourite so far

Jonathan - 18th October 2020

Amazeballs - our favourite so far

Jonathan - 18th October 2020

Amazeballs - our favourite so far

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