Jambalaya is 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. <style type="text/css"> p.p1 {margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px 'Avenir LT Std'; min-height: 14.0px} p.p2 {margin: 0.0px 0.0px 0.0px 0.0px; line-height: 8.1px; font: 8.0px 'Avenir LT Std'} </style>

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:

  • 1 small onion
  • 1 celery stick
  • 2 peppers (1 green, 1 red)
  • 120g basmati rice
  • 400g tin black beans
  • 200g okra (optional)
  • 1 lemon (optional)
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Our 30 minute recipe

  1. Fry the veg

    Heat a little oil in a large non-stick, lidded pan over medium heat and then fry the okra (if having) for 3 mins, or until it starts to brown. Then remove from the pan and set aside.

    Next, add the onion, celery and peppers and fry for 3 mins, or until softened. Then sprinkle in the CAJUN SEASONING with a splash of water. Meanwhile, boil the kettle.

  2. Add the Southern flavours

    Mix the GARLIC PASTE into the vegetables and cook for 1 min.

    Add the rice and the black beans to the vegetables and fry for 30 secs, then add 400ml boiling water and the JAMBALAYA STOCK to the pan. Stir it in thoroughly then bring it to the boil, reduce the heat to medium low and cover with a lid. Let it cook for 12-15 mins, adding a little more water after 10 mins, if needed.

  3. Finishing touches

    Stir the okra into the rice and let it cook, uncovered, for 2 more mins.

  4. Serve!

    Serve with a squeeze of lemon over it (if using).

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Jambalaya Top Reviews

Claire - 26th November 2020

Spicy but very tasty. Added cubes of butternut squash which was divine

Claire - 26th November 2020

Spicy but very tasty. Added cubes of butternut squash which was divine

Rick - 18th November 2020

More spicy than expected (only rated 1 chilli)

Barbara - 11th November 2020

really tasty

Barbara - 11th November 2020

really tasty

Barbara - 11th November 2020

really tasty

Annie - 11th November 2020

Easy and delicious!

Annie - 11th November 2020

Easy and delicious!

Steve - 9th November 2020

Really tasty! Used red kidney beans instead of black beans as we had them to hand.

Steve - 9th November 2020

Really tasty! Used red kidney beans instead of black beans as we had them to hand.

Kate - 5th November 2020

Spicy one!

Kate - 5th November 2020

Spicy one!

Laura - 5th November 2020

Laura - 5th November 2020

Laura - 5th November 2020

Nadia - 31st October 2020

Delicious.

Nadia - 31st October 2020

Delicious.

Kane - 29th October 2020

Added “this isn’t chicken” cooked at start separately and added in with okra

Kane - 29th October 2020

Added “this isn’t chicken” cooked at start separately and added in with okra

Hames - 26th October 2020

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