Meet your newest mid-week meal recipe – Jambalaya

Quick to prepare and a sure crowd-pleaser, add this one into your weekly rotation


It’s the middle of the week and you don’t know what to make for dinner. You need something that:

  • Everyone will eat
  • Doesn’t take forever to make
  • Won’t leave you with a mountain of washing up
  • Is relatively healthy
  • Doesn’t cost the earth

With that in mind, I give you: Jumbalaya.

Before we begin, yes, there is some chopping involved. But forgive me because once chopped, everything comes together super quickly in one pan. You can even do a fridge sweep and throw in any leftovers you have lurking.

My version isn’t too spicy, which means I can drizzle on some Sriracha at the table. Weirdly, my son has his with a little ranch dressing – I tried it once and, honestly, I’m on board. It sounds like it shouldn’t work but it does. Give it a try!

This is a naturally gluten-free recipe, but be sure to double check your chorizo and stock. I use Goikoa Sarta De Chorizo Picante and Knorr stock cubes (both gluten-free). Get your hands on the amazing La Chinata paprika if you can, but go for the sweet version, not spice, or it’ll blow your socks off.

Chicken and Chorizo Jambalaya

Serves four
10cm of chorizo, sliced
3 chicken breasts, sliced
1 chopped red onion
2 chopped garlic cloves
1 chopped stick of celery
2 roasted red peppers from a jar, chopped
2 tbsp tomato puree
1 tbsp sweet smoked paprika
200g basmati rice
750ml chicken stock
A handful of frozen peas
A dash of sunflower oil
Optional extras: a handful of prawns, leftover pork chop or sausage


  1. In a large, non-stick pan, gently fry the chopped chorizo until the red oil starts to come out
  2. Add the sliced chicken and fry for a few minutes until cooked through
  3. Add any other cooked meat you’re using
  4. Tip into a bowl and set aside
  5. In the same pan, soften the onion, celery and garlic, adding more oil if needed
  6. Pour in the rice, tomato puree, paprika and the chicken stock
  7. Bring to the boil
  8. Add your meat back in, add the peppers and stir well
  9. Put a lid on (or cover with a sheet of foil) and simmer for 20-25 minutes, adding a little water if it gets dry
  10. If you’re using prawns, add them halfway through this cooking time
  11. When it’s almost ready, add the frozen peas
  12. Serve with a squeeze of lime, a sprinkle of coriander, or Sriracha and ranch dressing!

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Claire Sutton

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Claire Sutton

Claire is our resident expert on all things edible: she cooks, styles and photographs her mouth-watering recipes from the comfort of her country kitchen in Derbyshire. You can find all manner of recipes, projects and photos of her dog, Ernie, over at