24/08/2026
Quick Chicken Jambalaya 🍲
Prep time: 10 mins | Cook time: 25 mins | Serves: 4
Ingredients
FTLOF Jambalaya Paste: 1/2 Jar
Chicken Breast: 500g, cubed
Long-Grain White Rice: 250g (uncooked)
Chicken Stock: 500ml
Oil: 1 tbsp
Optional Extras: 150g sliced chorizo or 200g peeled prawns
Method
Sear: Heat oil in a deep pot over medium-high heat. Brown the chicken (and chorizo, if using) for 4 minutes.
Paste: Lower heat to medium. Stir in the Jambalaya Paste for 1 minute until fragrant.
Liquids: Stir in the uncooked rice, then pour in the chicken stock. Bring to a boil.
Simmer: Cover tightly with a lid and turn heat to low. Simmer for 20 minutes without lifting the lid. (If using prawns, gently stir them into the hot rice for the final 5 minutes of simmering).
Serve: Remove from heat. Let it sit covered for 5 minutes, fluff with a fork, and serve hot!
WHAT IS JAMBALAYA PASTE?
Jambalaya - Translating to a "mishmash" or "mix-up" of ingredients. A Cajun dish coming out of the heart of Louisiana - a cultural melting pot shaped by Spanish, West African, and French cultures. Often thought of a "mishmash" of Paella and Jollof Rice, with a French influence.
Our mild FTLOF Jambalaya Paste is the ultimate shortcut to a classic Cajun meal. Crafted with a rich tomato base, it is packed with garlic, the traditional "Holy Trinity" (onion, green pepper, and celery), and a smoky blend of premium Cajun spices.
