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Jambalya

Recipe

Jambalaya is a savoury rice dish that developed in the U.S. state of Louisiana fusing together African, Spanish, and French influences, consisting mainly of meat and/or seafood, and vegetables mixed with rice and spices. West Africans and Spanish people each had versions of jambalaya in their respective countries.

Prawn version

Ingredients

  • 1 tbsp rape seed oil
  • 1 onion chopped
  • 3 celery sticks sliced
  • 100g wholegrain basmati rice
  • 1 tsp mild chilli powder
  • 1 tbsp ground coriander
  • ½ tsp fennel seeds
  • 400g can chopped tomatoes
  • 1 tsp vegetable bouillon powder
  • 1 yellow pepper roughly chopped
  • 2 garlic cloves chopped
  • 1 tbsp fresh thyme leaves
  • 150g pack small prawns thawed if frozen
  • 3 tbsp chopped parsley

Method

  1. Heat the oil in a large, deep frying pan.
  2. Add the onion and celery and fry for 5 mins to soften.
  3. Add the rice and spices and pour in the tomatoes with just under 1 can of water.
  4. Stir in the bouillon powder, pepper, garlic and thyme.
  5. Cover the pan with a lid and simmer for 30 mins until the rice is tender and almost all the liquid has been absorbed.
  6. Stir in the prawns and parsley, cook briefly to heat through, then serve.

Vegan version

Ingredients

  • 2 tbsp olive oil
  • 1 large onion (180g), finely chopped
  • 4 celery sticks finely chopped
  • 1 yellow pepper chopped
  • 2 tsp smoked paprika
  • ½ tsp chilli flakes
  • ½ tsp dried oregano
  • 115g brown basmati rice
  • 400g can chopped tomatoes
  • 2 garlic cloves finely grated
  • 400g butter beans drained and rinsed
  • 2 tsp vegetable bouillon powder
  • large handful of parsley chopped

Method

  1. Heat the oil in a large pan set over a high heat and fry the onion, celery and pepper, stirring occasionally, for 5 mins until starting to soften and colour.
  2. Stir in the spices and rice, then tip in the tomatoes and a can of water.
  3. Stir in the garlic, beans and bouillon.
  4. Bring to a simmer, then cover and cook for 25 mins until the rice is tender and has absorbed most of the liquid.
  5. Keep an eye on the pan towards the end of the cooking time to make sure it doesn’t boil dry – if it starts to catch, add a little more water.
  6. Stir in the parsley and serve hot.

Chicken and chorizo version

Ingredients

  • 1 tbsp olive oil
  • 2 chicken breasts chopped
  • 1 onion diced
  • 1 red pepper thinly sliced
  • 2 garlic cloves crushed
  • 75g chorizo sliced
  • 1 tbsp Cajun seasoning
  • 250g long grain rice
  • 400g can plum tomatoes
  • 350ml chicken stock

Method

  1. Heat 1 tbsp olive oil in a large frying pan with a lid and brown chicken breasts for 5-8 mins until golden.
  2. Remove and set aside.
  3. Tip in the diced onion and cook for 3-4 mins until soft.
  4. Add red pepper, garlic,  chorizo and Cajun seasoning, and cook for 5 mins more.
  5. Stir the chicken back in with the long grain rice, add the  can of tomatoes and  chicken stock.
  6. Cover and simmer for 20-25 mins until the rice is tender.