One-pot Jambalaya

with Chicken, Prawns and Beef Chorizo

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Instructions

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1 Prep

Peel and finely chop the onion. Finely chop the celeryyellow pepper and tomatoes. Peel and mince the garlic. Chop the chicken into bite sized chunks. Chop the chorizo into small pieces. Finely slice the spring onion. Rinse and soak the rice

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2 Fry chorizo

Heat a pan over a medium-low heat with the chorizo. Fry the chorizo for 5-6 min until the fat has melted and the chorizo is crispy.

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3 Sauté

Increase the heat to medium-high. Add the chicken with a pinch of salt and cook for 3 min until browned. Once browned, add the onion, celery and pepper with a pinch of salt and cook for 5 min further. Finally, add the garlic, cajun spice and a pinch of chipotle (spicy!) and fry for 1 min further.

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4 Cook jambalaya

Add the drained basmati ricetomatoestomato pastechicken stock cube and measured water. Give everything a good mix up and cover with a lid. Cook for 12-15 min until the rice is cooked. 

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5 Finish jambalaya

When the rice is almost ready, add the prawns and spring onions to the pot and give everything a good mix up. Cover the rice with a lid and cook for a final 2-3 min or until the prawns are cooked through.

Tips for fussy eaters

Can't handle the heat? Go easy on the chipotle and cajun spices!

Pro tip

The trick to perfectly fluffy rice is to thoroughly rinse it first, thereby removing as much starch as possible. Rinse it once, twice or even thrice, and, time permitting, soak it for 30 min before rinsing it a final time.

Celery, bell pepper and onion make up the "holy trinity" of Cajun cooking and the base of our jambalaya.

Cooking Time: 45 min

Cals 622 · Prot 57 · Carbs 84 · Fat 8

Dairy-Free

Ingredients

Number of people

Jambalaya

Chicken breast 300 Grams
Prawns 200 Grams
Beef chorizo 40 Grams
Red onion 0.5 Piece
Celery 1 Piece
Yellow pepper 1 Piece
Tomatoes 1 Piece
Garlic cloves 1 Piece
Spring onion 40 Grams
Cajun spice 4 Grams
Chipotle powder 2 Grams
Basmati rice 150 Grams
Tomato paste 30 Grams
Chicken stock cube 1 Piece
Water 300 ML

Celery, bell pepper and onion make up the "holy trinity" of Cajun cooking and the base of our jambalaya.

Cooking Time: 45 min

Cals 622 · Prot 57 · Carbs 84 · Fat 8

Dairy-Free

Instructions

photo

1 Prep

Peel and finely chop the onion. Finely chop the celeryyellow pepper and tomatoes. Peel and mince the garlic. Chop the chicken into bite sized chunks. Chop the chorizo into small pieces. Finely slice the spring onion. Rinse and soak the rice

photo

2 Fry chorizo

Heat a pan over a medium-low heat with the chorizo. Fry the chorizo for 5-6 min until the fat has melted and the chorizo is crispy.

photo

3 Sauté

Increase the heat to medium-high. Add the chicken with a pinch of salt and cook for 3 min until browned. Once browned, add the onion, celery and pepper with a pinch of salt and cook for 5 min further. Finally, add the garlic, cajun spice and a pinch of chipotle (spicy!) and fry for 1 min further.

photo

4 Cook jambalaya

Add the drained basmati ricetomatoestomato pastechicken stock cube and measured water. Give everything a good mix up and cover with a lid. Cook for 12-15 min until the rice is cooked. 

photo

5 Finish jambalaya

When the rice is almost ready, add the prawns and spring onions to the pot and give everything a good mix up. Cover the rice with a lid and cook for a final 2-3 min or until the prawns are cooked through.

Tips for fussy eaters

Can't handle the heat? Go easy on the chipotle and cajun spices!

Pro tip

The trick to perfectly fluffy rice is to thoroughly rinse it first, thereby removing as much starch as possible. Rinse it once, twice or even thrice, and, time permitting, soak it for 30 min before rinsing it a final time.

Ingredients

Number of people

Jambalaya

Chicken breast 300 Grams
Prawns 200 Grams
Beef chorizo 40 Grams
Red onion 0.5 Piece
Celery 1 Piece
Yellow pepper 1 Piece
Tomatoes 1 Piece
Garlic cloves 1 Piece
Spring onion 40 Grams
Cajun spice 4 Grams
Chipotle powder 2 Grams
Basmati rice 150 Grams
Tomato paste 30 Grams
Chicken stock cube 1 Piece
Water 300 ML
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