Tuesday, 30 August 2011

Spicy Jambalaya

My all time favourite dish in a Creole/Mexican restaurant is Jambalaya and this is the first time I have cooked it myself, plus made a healthy Jamabalaya so I can have an extra portion and not feel too guilty.

For those who want a  Slimming World Jambalaya calculation this is 9 syns for the whole  pan full. 
So a low 2 1/2 syns roughly per person. Of course it can be made with out the spicy sausage then it will be free on the Extra easy plan, but I guarantee you will miss the extra warming smoky taste that makes this a traditional jambalaya recipe.

Now the spicy salsiccia is from Unearthed my review is here and while not chorizo, it is so so  delicious, I urge you to try it with this dish and also in a pasta sauce too. It lends itself so well to the spices.

I use Veetee Easy cook rice, its a great quality and cooks to give a soft rice that absorbs all the flavours.

The frylight is used to keep this within the healthy eating plan, you can of course substitute with extra virgin olive oil or your usual oil if not slimming.

The ingredients I have listed is my usual tweaking and merging of 3 recipes I googled, feel free to adapt as well and let me know if you have an improvement. 

I would have used prawns but Paige dislikes them.

Now you can just buy cajun seasoning or you can make your own easily.
The recipe below can be stored in a jar and used as and when you need a little fire on your potato wedges or in a stir fry.

Its easy to cook, with the long list of ingredients it sounds a bit tricky, but trust me its a cinch. The aroma as its cooking is heavenly.


1/2 large onion finely chopped
1 sticks celery, finely chopped
1 small red pepper, chopped
1/2 yellow pepper
2 garlic cloves, chopped
1/2 bunch spring onions, chopped (incl green tops)
1 bay leaf
100g unearthed Spicy Salsiccia sliced thickly
400g chicken breast
1 chicken stock cube
600ml boiling water
400g can chopped tomatoes
300g long grain rice
1 tsp Cajun seasoning

1 tsp thyme
1tsp oregano
1 tsp paprika ( use just a pinch if you prefer food mild)
Tabasco or West Indian Hot pepper sauce if you want an extra spice kick


1. Spray Frylight in a large saucepan over medium heat. Add the celery, red pepper, garlic, spring onions, and bay leaf. Cook gently, stirring occasionally for 5-8 mins until softened.

2. Meanwhile, dissolve the stock in 600ml of boiling water. Wash the rice in several changes of water until the water runs clear.

3. Increase the heat on the vegetables and add the chicken, cooking for a couple of minutes until it is opaque. Add the chorizo, cooking for a couple of minutes.

4. Add the rice and stir to coat. Add the tomatoes, stock and seasoning then bring to a boil. Reduce heat to low, cover and cook for 25 mins until the rice is cooked through but the jambalaya is moist. If dry, add a little more boiling water.

5. Serve with Tabasco and lemon wedges

1 and 1/2 tablespoons salt
1 tablespoon dried oregano
1 tablespoon paprika
1 tablespoon cayenne pepper
1 tablespoon ground black pepper


  1. Seriously this looks amazing, I must make it this week.

  2. This is brilliant - i am going to try next week, will let you know how I go x

  3. This looks delicious, and completely different to the spicy food I would normally make.

  4. Looks great! I don't eat meat so would have to subs the chicken for Quorn. As for the chorizo... I think they do a veggie version at Holland and Barret... am going to have to look into it! Thanks for sharing!

  5. This looks delicious!!! This is a brilliant recipe that I know I will be a real joy to eat. I am planning to make one for a lot of people. Thanks for sharing this. I'll definitely make this at home.

  6. A lovely dish. I like the way the rice absorbs all the flavours.

  7. Made Jambalaya the other day in the slow cooker, on high. Added smoked gammon. Nearly burned the dish as didn't check on the rice as much as I should have. But it was delicious.

  8. The recipe I used didn't use tomatoes, only tomato puree. I might use tomatoes today (making it again!).