Jambalaya is simple rice, vegetable, bean and meat dish in one
pot. It originates from Louisiana and is loosely related to the Spanish dish
paella. It is extremely simple and cost effective to cook and there are also
so many varieties that you can have a lot of fun experimenting.
1 can of plum tomatoes
250g veggie stock
250g white rice or wild rice
2 cloves of garlic crushed
1 red chilli finely chopped (optional)
1 dash of cayenne pepper (optional)
Or a tablespoon of chilli sauce
1 can of beans, (whichever type you have) drained & rinsed
1 pepper, 1 onion, 1 courgette, 2 sticks of celery, chopped
Or whatever combination of veggies you have @ home
2 Spring onions sliced diagonally for garnish
Glug of olive oil
1. Heat a tablespoon of oil in a large saucepan and sauté the celery,
pepper, onion & courgettes for 2 mins then add the garlic & chilli
and cook for a further minute over low heat.
2. Pop tomatoes and veggie stock into the pot and bring to the boil.
3. Stir in the rice and continue to simmer for 15 mins or until rice is almost
soft.
4. Pop the beans into the mixture and heat through.
5. If at this stage the rice has absorbed all of the liquid add a little water.
6. Transfer to a large warmed serving bowl, garnish with the chopped spring
onion and serve immediately.
If you would like to make a chicken, prawn or sausage Jambalaya sauté the chicken with the veggies and continue as normal.
If using prawns or shrimps add in with the beans as they will only need 5 mins in the mixture to cook.
If you have chorizo sausage add in at the bean stage also.
375g of pasta shells - penne etc.
1 onion chopped
2 garlic cloves, chopped
1 large handful of mushrooms
2 large handfuls of bacon cooked and chopped (optional)
or 2 cans of tuna drained
1 red peppers cut into small bite sized pieces
2 cup of grated cheese
3 tbls of flour
3 cups of warm milk
3 cups of breadcrumbs
4 tbls of melted butter
1. Preheat the oven to 180
2. Fry the onion, pepper and garlic in a little oil until soft.
3. Add the mushrooms and cook for 4/5 mins until browned
4. Pop in the cooked bacon and stir to combine (wait if using tuna)
5. Sprinkle the flour over the mixture and stir through
6. Add the milk, keep stirring over the heat until the sauce begins to boil,
reduce to a simmer for 5 mins.
7. Meanwhile cook the pasta according to the pack instructions
8. Add the grated cheese( add tuna if using )to the sauce
9. Drain the cooked pasta and mix with the sauce
10. Pour into a large ovenproof dish and spread out evenly
11. Mix the breadcrumbs with the melted butter and sprinkle over the pasta.
12. Bake for 30 mins until golden brown and serve with salad.
500g minced beef
1 handful of breadcrum bs
1 onion finely chopped
2 cloves of garlic finely chopped
2 tbls tomato paste
2 eggs whisked
Salt & Cracked black pepper
½ cup of flour
Glugs of olive oil
1. Heat a non stick pan and cook the onion for 1 minute then add the garlic and cook for a further minute.
2. Pop the minced beef, breadcrumbs, onion, garlic, tomato paste, & eggs into a bowl. Use your hands to mix these ingredients well together.
3. Roll level teaspoons of the mixture into balls and dust lightly with the
flour shake off the excess.
4. Heat the oil in a deep frying pan and cook the meatballs in batches, turning
frequently until browned all over. Drain on paper towels
Meanwhile make the sauce.....
Tomato Sauce
2 cans of tomatoes chopped
1 tbls of olive oil
1 onion finely chopped
2 cloves of garlic finely chopped
2 tbls tomato paste
125 ml veggie stock
½ glass of red wine
2 teasp sugar
1 handful of fresh basil leaves
500g spaghetti
grated parmesean cheese
1. Puree the tomatoes with a hand blender or processor.
2. Heat a non stick saucepan with some olive oil add the onion and cook over
medium heat until soft and lightly golden, add the garlic and cook for 1 minute.
Pop in the wine and cook for a further minute
3. Add the tomatoes, sugar, veggie stock & paste to thepan and stir to
combine.
4. Bring the mixture to the boil & simmer for 30 mins.
5. Pop the meatballs into the mixture and simmer for 15 mins.
Cook the spaghetti according to the instructions…
Transfer the drained spaghetti to a warmed large serving bowl, spoon the meatballs over the spaghetti and scatter with grated parmesean cheese.
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