This classic American dish originated in Louisiana during Spanish rule, and it’s easy to see how it might have started off life as a local version of Valencian paella. Over time, ingredients from the Caribbean and Latin America crept in and the rich, smoky, spicy modern jambalaya was born. It’s served with Louisiana hot sauce, made with smoky chipotle chillies, which adds a lovely bright heat to the meal.
Cajun Spices: white pepper, black pepper, thyme, savory, paprika, basil, cayenne chilli, parsley, salt, CELERY, onion, garlic, red bell pepper, smoked paprika, bay Herb Blend: parsley, chives, thyme, basil Hot Sauce Spices: chipotle chilli, chilli, cayenne chilli
May contain traces of mustard and sesame Allergens are listed in CAPITALS
300g diced chicken (thighs are best) 200g smoked sausage 150g prawns (optional) 1 medium onion 2 sticks of celery 2 peppers (any colour) Salad or coleslaw to serve 300g standard long grain or basmati rice (not easy cook) 1 tbsp tomato puree 1 tbsp vinegar (white wine or cider vinegar is best)
Large frying pan Blender
Product Rating (2):
Great taste. Easy to make
Excellent prompt service. Good products. Well presented. Loved the music with the Carnival box. Favourite so far is the Trinidad chicken curry.
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