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 flavors 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 4 servings:

  • 3 boneless chicken thighs
  • 150g Chorizo
  • 1 onion
  • 2 peppers (1 green and 1 red)
  • 2 celery sticks
  • 180g Basmati rice
  • 160g prawns (cooked or raw) (optional)
  • creme fraiche (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 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. 

  2. Fry the vegetables

    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.

  3. Add the rice

    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.  

  4. Finishing touches

    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.

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