Creole Jambalaya


Serves 4

Ready in 45 Minutes


● 75g Chorizo
● 1 tbsp olive oil
● 2 chicken breast fillets
● 1 onion
● 3 celery sticks
● 1 red pepper
● 2 garlic cloves, crushed
● 300g basmati rice
● 400g can Chopped Tomatoes with Chilli
● 750ml chicken stock
● 1 bay leaf
● 2 tbsp chopped parsley


  1. Cook the chorizo 3 minutes or until the fat runs out. Transfer to a plate, leaving any fat in the pan. Add the oil and chicken to the pan and cook until lightly browned on all sides.
  2. Add the onion, celery, pepper, garlic and chorizo and cook for another 4-5 minutes, stirring often.
  3. Add the rice and stir to coat. Add the tomatoes, then chicken stock and the bay leaf and heat until simmering. Cover the pan, and then simmer for 20 minutes, stirring occasionally, until the rice is cooked.
  4. Serve the jambalaya sprinkled with parsley.

Nutritional Info:

Special Diets:

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