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 small 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

Michelle - 21st May 2020

I used cous cous instead

Michelle - 21st May 2020

I used cous cous instead

Carolyn - 20th May 2020

Used prawns instead of chicken and was delicious

Carolyn - 20th May 2020

Used prawns instead of chicken and was delicious

jaime - 18th May 2020

Spicier than we expected, too much for the kids. Great for us!

Damion - 7th May 2020

Loved this dish

Damion - 7th May 2020

Loved this dish

Lydia - 15th March 2020

I love this so much

Helen - 20th November 2019

I risked cooking this for the children and they loved it! Swapped out the okra and green pepper and swapped in sweetcorn and peas, then served with tacos. Next time I’ll have to remember to put the lid on - that’ll be why the rice was a bit underdone, oops.

Sarah - 9th October 2019

My favourite so far!

Mairee - 2nd October 2019

Yum!!

Olivia - 24th August 2019

Favourite recipe- ideal with quorn and mixed veg.

Emma - 12th August 2019

Really tasty

Amy - 5th August 2019

Very nice

Theresa - 1st August 2019

Lovely

Mandakini - 9th July 2019

Really liked this much more than expected. Very good portion size too

Daniel - 2nd July 2019

Very flavourful, and smelled delicious. As previous posters said, I replaced okra with sugar snap peas. Only issue is that the online recipe differs from the one in the box e.g. one in the box doesn’t say to use black beans, lemons etc

Angela - 1st July 2019

Yummy!

Wendy - 9th June 2019

We substituted sugar snap peas for Okra and also added spring onion (mainly because they are in the picture). We also doubled up on the ingredients as we do with most of you recipes. The Jambalaya was full of flavour and easy to make.

Aleyna - 8th June 2019

This one gets a bit thumbs up, super easy to make and really flavourful

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