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Easy Jambalaya Recipe
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Easy Jambalaya Recipe

A Jambalaya is flavourful one pan dish cooked with rice, meat and seafood similar to a Paella. This tomato based recipe is made using cajun spices and Smoked Paprika and is great for dinners or to meal prep for lunches.
Recipe by Vicky Whittaker.

Makes 2 - 4 Serves
Prep Time 10 minutes
Cook Time 45 minutes
Easy As


400g Wattie's Tomatoes Chopped In Juice
3 Tbsp Wattie's Tomato Paste
2 Cups of frozen prawns
1 Celery, chopped
1 Brown Onion, diced
1 Capsicum, chopped
3 Cups Chicken Stock
2 Cups Jasmine Rice
2 Tbsp Olive Oil
1 Garlic clove, minced
1 Tsp Oregano
1 Tsp Basil
1 Tsp Thyme
1 Tsp Smoked Paprika
1 Tsp Gregg's Cajun Seasoning
2 Bay Leaves

NUTRITION INFORMATION: Average Quantity per Serving

Nutrition information is calculated using a recipe analysis program and is subject to variations you may make to the ingredients or cooking method. This nutrition information is intended as a guide only and excludes serving suggestions and swaps you may make.
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Made with


Step 1
Set pan on a stove with medium-high heat, coat the pan with olive oil. Once the pan is heated add the sausages and fry until golden brown. Once golden brown, remove from the pan.
Step 2
Add the chopped onions, capsicum and celery to the pan. Fry for 5 minutes or until onions are noticeably golden brown.
Step 3
Add the garlic and tomato paste to the pan and incorporate ingredients, stirring for 1 - 2 minutes. Once all ingredients are well incorporated in the pan, add the chopped tomatoes and seasoning, stir this for another 2-3 minutes.
Step 4
Turn the heat to low-medium, add the chicken stock and sausages (choice of protein) to the pot and let this simmer for approximately 10 minutes before adding in the rice that has been rinsed. Let this simmer for another 20 - 25 minutes or until rice is soft, and it is ready to serve.


What do I need?
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Wattie's Tomatoes Chopped In Juice
Wattie's Tomato Paste
frozen prawns
Brown Onion
Chicken Stock
Jasmine Rice
Olive Oil
Garlic clove
Smoked Paprika
Gregg's Cajun Seasoning
Bay Leaves
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