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A rice dish from Louisiana, Jumbalaya is an easy one pot meal reminiscent of paella. Feel free to alter the proteins to suit your preferences.
1.
Heat oil in a large deep pan over medium high heat.
2.
Once hot, brown the chicken and sausage. Then remove and set aside.
3.
Turn the pan down to medium, and then add in the onion, peppers, celery and garlic. Cook for a few minutes, until soft. Stir often to avoid sticking.
4.
Add in the rice or quinoa, tomatoes, stock and spices. Stir to combine.
5.
Bring to a boil, and then reduce to a simmer and cover. Cook for about 20-25 mins when the rice should be cooked and soft. You may need to stir occasionally to prevent sticking and let the liquid combine.
6.
Add back in the chicken and shrimp.
7.
Then add in the shrimp and spinach, stir and then cover again for another 5 minutes.
8.
Stir again to combine and serve with parsley.
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Storage information
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat thoroughly until piping hot throughout, adding a splash of water or stock if the rice has dried out. The jambalaya can be frozen for up to 2 months; cool completely before freezing, then thaw overnight in the fridge and reheat thoroughly.
Tip
For low carb, use about 200g dry quinoa instead of brown rice, but reduce the stock and cooking time because quinoa cooks much faster.
Cost-saving tips
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