Recipe of the Month

Chicken & Cauliflower Jambalaya

Feeds 4 & ready in 50 mins


2 tbsp Olive Oil

225g Cubed Chicken

1 Red Onion, thickly sliced

! Cauliflower, cut into florets, stalk sliced, and leaves reserved (large leaves halved lengthways)

1 tbsp Cajun seasoning

300g Basmati Rice

400g can Peeled Plum Tomatoes

500ml Chicken Stock


  1. Heat 1 tbsp of the olive oil in a casserole dish or large saucepan on a medium high heat. Add the cubed chicken and cook for 5 minutes until browned all over. Remove from the pan and set aside.
  2. Reduce the heat slightly and add the remaining oil with the onion and cauliflower leaves. Cook for 3 minutes, stirring regularly. Add the florets, stalk, chicken, Cajun spice and rice. Stir for 1 minute, until the rice is well coated, then stir in the canned tomatoes with a wooden spoon.
  3. Reduce the heat to a very gentle simmer, then cover and cook for 25 mins, stirring halfway through, until rice is tender and all the liquid has been absorbed.
  4. Remove from the pan from the heat and leave for 5 mins with the lid on. Fluff up the jambalaya with a folk.
  5. Serve (as you were going to do anything else).

No picture of a serving suggestion – the obligatory image of the recipe in a white dish.

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