Simply Cook Jambalaya Step Kit60g

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Simply Cook Jambalaya Step Kit
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£2.50(£4.17/100g)2.50
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Cajun Jambalaya
3 step cooking kit. Ready in 20 minutes. Heat rating. Approx 94 cals per half recipe kit. Gluten free recipe.

    Garlic Paste: Garlic Powder (24%), Sunflower Oil, Water, Garlic Extract (16%), Sugar, White Wine Vinegar (Sulphites), Cajun Seasoning: Potato Starch, Tomato Powder, Ground Spices (Chilli, Paprika, Coriander), Dried Onion, Dried Garlic, Yeast Extract, Salt, Lime Powder, Coriander Leaf, Celery Salt, Smoked Paprika, Colour (Curcumin), Natural Flavouring, Jambalaya Stock: Yeast Extract, Rapeseed Oil, Water, Tomato Puree, Glucose Syrup, Salt, Red Pepper Concentrate, Red Wine Concentrate (Sulphites), Chilli Powder, Onion Powder, Celery Juice Powder, Garlic Powder, Ground Paprika, Basil Extract, Ground Oregano
    For allergens see ingredients in bold

    Typical valuesper 100g
    Energy1310kJ
    Energy314kcal
    Fat18.3g
    Of which Saturates2.2g
    Carbohydrate30.3g
    Of which Sugars16.7g
    Fibre4.2g
    Protein7.1g
    Salt14g

    Preparation and Usage

    1. Cook the Chicken (and Prawns) Coat the chicken (and prawns if using) in the Cajun Seasoning. Fry the chicken in a little oil in a lidded, non-stick pan until cooked and golden, then remove and set aside. Repeat with the prawns, then remove and set aside. 2. Fry the Vegetables Fry the chorizo in the pan for 2 mins. Add the Garlic Paste, onion, pepper and celery, and cook for 3-4 mins. Meanwhile, put the kettle on. 3. Add the Rice Add the rice, 400ml of boiling water and the Jambalaya Stock to the pan. Stir, bring it to the boil, then reduce the heat to medium-low, cover and cook for 12 mins, adding 50ml more water halfway through, if needed. Serve! Stir the chicken (and prawns) into the rice and let it cook, uncovered, for 2 mins. Then serve! Enjoy

    Origin Information

    • United Kingdom
    • Produced in the UK

    Allergy advice

    • Free From Gluten

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