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How to make: jambalaya

By MA editorial

- Last updated on GMT

US dish: jambalaya is from the south of America
US dish: jambalaya is from the south of America

Related tags: Fruit, Vegetable

A staple dish from the Deep South of the US, jambalaya is a great meal using a tasty mix of meat, seafood, vegetables and rice that can be used on any menu. It has a touch of spicy heat and is filling, and it could give you an offer no rival can match.

Ingredients

(serves 10)

  • 40ml Everyday Favourites extended life vegetable oil* 
  • 200g fresh onions (diced 15mm)
  • 100g fresh celery (diced 15mm)
  • 20g Everyday Favourites garlic purée*
  • 180g fresh chorizo (diced 25mm)
  • 450g Everyday Favourites easy cook long grain rice*
  • 20g Everyday Favourites Cajun spice*
  • 45g tomato purée
  • 40g fresh red chilli (diced 3mm)
  • 500g Everyday Favourites chopped tomatoes*
  • 1 litre Essential Cuisine chicken stock mix
  • 6g Maldon sea salt
  • 5g Everyday Favourites oregano*
  • 40g Everyday Favourites salted butter*
  • 50 corn-battered Cajun prawns
  • 300ml Lion Louisiana barbecue sauce

*Everyday Favourites available from Bidfood

Method

  • Heat the oil in a heavy-based saucepan.
  • Chop the onions and celery, and fry with the garlic purée until golden and slightly translucent.
  • Add the chorizo and sauté until the oil is released. Add the rice and coat it with the released chorizo oil.
  • Add the Cajun spice, tomato purée, red chillies and cook for a further 5-6 minutes.
  • Add the chopped tomatoes and top up with the stock, cook until almost all the water has been absorbed and the rice is cooked.
  • Add the salt, oregano and butter, and stir through. Cover and leave until required.
  • Fry the prawns until cooked, use five per portion, and keep warm.
  • Serve the Jambalaya, top with the prawns and a drizzle of the Louisiana barbecue sauce.

Prep time:​ about 15 minutes

Cooking time:​ 35 to 40 minutes

And to drink?

Thornbridge’s 5.9% ABV Jaipur pairs perfectly with this dish thanks to its earthy, floral and bitter herbal flavour. Alternatively, jambalaya could also be served with a crisp Sauvignon Blanc.

Related topics: Menu Ideas

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