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Creole jambalaya

Spice up your life with this delicious casserole that's packed full of Deep South flavors. It's quick and easy to make and perfect for those who like it hot.


Creole jambalaya
  • Serves: 4
  • Prep. time: 25 minutes
  • Cook time: 15 minutes
  • Total time: 30-60 Minutes
  • Syns per serving: 3


  • 1 red onion, peeled and finely diced
  • 1 red and 1 yellow bell pepper, deseeded and finely chopped
  • 2 celery sticks, finely chopped
  • 2 garlic cloves, peeled and finely chopped
  • 1-2 tbsp Cajun spice mix
  • 2 tsp ground cumin
  • 1 tsp ground cinnamon
  • 4 plum tomatoes, finely chopped
  • 2½ cups/620ml/21fl oz water or vegetable bouillion
  • 1 cup/200g/7oz dried basmati rice
  • 1 bay leaf
  • 4 turkey frankfurters
  • salt
  • freshly ground black pepper
  • freshly chopped parsley, to garnish


  1. Place the red onion, bell peppers, celery, garlic, Cajun spice mix, spices, tomatoes, water or bouillion, rice, bay leaf, and frankfurters in a medium, heavy-based casserole dish and bring to the boil. Season well and bring back to the boil. Cover very tightly, reduce the heat to low, and cook gently for 12–15 minutes.
  2. Remove from the heat, discard the bay leaf, and allow to stand for 5–10 minutes. Before serving, fluff up the rice with a fork, garnish with chopped parsley, and serve immediately.

Tip: Suitable for home-freezing.

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