RecipesPasta, Noodles, Rice And Pulses

Jambalaya Recipe

A hot and spicy one pot rice dish with a Creole kick that has become a favourite.

Gluten Free
Jambalaya Recipe
Print & share:
Print:

Ingredients

For the recipe:
  • 2 tbsp oil
  • 200g pack smoked bacon lardons
  • 1 medium onion, chopped
  • 1 red pepper, deseeded and chopped
  • 1 green pepper, deseeded and chopped
  • 2 sticks celery, chopped
  • 1 clove garlic, chopped
  • 1 tbsp Steenbergs Creole Spice Blend
  • 1 tin (400g) chopped tomatoes (400g)
  • ½ tbsp tomato puree
  • 350ml chicken stock
  • 250g rice (basmati or long grain)
  • 100g frozen raw shelled prawns, defrosted
  • 100g frozen peas, defrosted
  • Salt & pepper to taste (or a touch of Steenbergs organic perfect salt)

Creole spice mix is a fiery blend of spices, salt and sugar which adds a little zing to your dishes and recreates the flavours of Louisiana cooking.

Method

01
Heat the oil in a heavy bottomed pan and fry off the bacon lardons for 3-4 minutes until starting to crisp
02
Add the chopped onion, peppers and celery, stir and cook for 5 minutes until starting to soften.
03
Add the garlic and the creole spice blend and cook for a further 1-2 minutes
04
Stir in the rice, then add the tomato puree, chopped tomatoes and chicken stock and give it a good stir to combine before placing the lid on and simmering at a gentle heat for 15-20 minutes. Check and stir every 5 minutes to make sure it isn’t sticking to the bottom (although that is often the most tasty bit!)
05
Finally stir in the prawns and peas, replace the lid and cook for a further 5 minutes until fully cooked.
06
Garnish with fresh parsley and wedges of lemon to squeeze on.