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

Steven - 21st September 2020

Lovely

Steven - 21st September 2020

Lovely

Chris - 17th September 2020

Spicy than I expected

Chris - 17th September 2020

Spicy than I expected

Lies - 11th September 2020

Quite spicy!

Nikoo - 28th August 2020

Delicious, flavourful and filling. Will be getting this one again for sure. Used green beans as okra wasn't available and worked just as well.

Nikoo - 28th August 2020

Delicious, flavourful and filling. Will be getting this one again for sure. Used green beans as okra wasn't available and worked just as well.

Emily - 26th August 2020

Absolutely delicious. I loved it. Would get again!

Emily - 26th August 2020

Absolutely delicious. I loved it. Would get again!

Cathy - 13th August 2020

So quick and easy, and really delicious! I loved it :-D

Cathy - 13th August 2020

So quick and easy, and really delicious! I loved it :-D

Angela - 4th August 2020

Very nice spice level. Peas were a great optional extra. Will definitely be making this again.

Angela - 4th August 2020

Very nice spice level. Peas were a great optional extra. Will definitely be making this again.

David - 29th July 2020

Frozen peas a nice addition!

David - 29th July 2020

Frozen peas a nice addition!

Laura - 28th July 2020

I put a spoon full of creme fraiche on top it was lovely

Beth - 23rd July 2020

Very nice

Beth - 23rd July 2020

Very nice

Charlotte - 22nd July 2020

Didn’t want my portion to end. It was full of flavour and really tasty. I would definitely get this one again.

Charlotte - 22nd July 2020

Didn’t want my portion to end. It was full of flavour and really tasty. I would definitely get this one again.

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