Creole Jambalaya

Creole Jambalaya


30 Minutes








Making this recipe


  • Olive Oil (3tbsp)
  • Garlic Cloves (2 chopped)
  • Onion (1 chopped)
  • Minced Beef (225g / 8oz)
  • Sausages (4 sliced)
  • Leek (2 thinly sliced)
  • Red Pepper (1 deseeded & sliced)
  • Celery (2 sticks sliced)
  • Okra (100g / 3½oz topped, tailed & diced)
  • Thyme (2tsp)
  • Basil (2tbsp)
  • Cajun Spice Blend (3tsp)
  • Long Grain Rice (200g / 7oz)
  • Vegetable Stock (600ml / 1 pint)
  • Tomatoes (4 chopped (the redder & riper the better))
  • Mushrooms (225g / 8oz halved (Chestnut work great))
  • Black Pepper (To taste)
  • Salt (To taste)
  • Tabasco Sauce (To taste)

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1) Heat the oil in a large saucepan and fry the garlic & onion until soft, about 5 minutes.

2) Mix in the mince & sausages and fry until browned. Throw in the leek, red pepper, celery & okra and cook, stirring all the time, until they start to soften.

3) Stir in the thyme, basil & Cajun Spice Blend then add the rice and mix thoroughly. Pour in half the stock plus the tomatoes, cover and cook gently on a low heat for 15 minutes.

4) Stir in the mushrooms, then cook until the rice is tender adding the stock a little at a time as required, about another 5-10 minutes. Season with black pepper, salt & tabasco and serve hot.