Jambalaya

Jambalaya

Spice up dinner tonight! This simple jambalaya brings bold Cajun flavours with pantry staples and minimal prep.

Serves: 4

Time to make: 30 mins

Ingredients

More weights & measures

300g (approx 2) ham steaks (see HFG tip)
1 tablespoon oil
2-3 stalks celery, chopped
1 red capsicum, chopped
2 cloves garlic, crushed
1 bunch spring onions, sliced
2 teaspoons Cajun seasoning (see below)
400g can tomatoes, chopped
1 tablespoon tomato paste
1 cup basmati rice
2 cups chicken stock
Cajun seasoning (make up and store in an airtight container)
1 ½ tablespoons paprika
2 teaspoons salt
¼ teaspoon cayenne pepper
¼ teaspoon black pepper
1 teaspoon oregano
1 teaspoon thyme
1 teaspoon sugar

Instructions

Stay Awake

1 Cut the ham steaks into cubes, heat the oil in a heavy-based pot and fry the cubed ham until it begins to brown.

2 Add the celery, capsicum, spring onions and garlic and continue cooking, stirring frequently, so the brown sticky bits on the bottom of the pan will dissolve into the mixture. Cook for around 10 minutes or until the vegetables have begun to soften.

3 Stir in the Cajun seasoning, tomatoes and tomato paste and heat the mixture until simmering. Add the rice and chicken stock and simmer until the rice is cooked (approx 15 minutes), stirring occasionally during cooking to stop the rice from sticking.

4 Serve with chunky bread.

HFG tip

Have the butcher slice the ham steaks for you from a bone drawn leg, not the reconstituted pressed meat sold as ham steak in the supermarket.

Nutrition Info (per serve)

Calories 317 cal

Kilojoules 1325 kJ

Protein 17.8 g

Total fat 6.6 g

Saturated fat 1.2 g

Carbohydrates 47.9 g

Sugar 6 g

Dietary fibre 3 g

Sodium 1570 mg

Calcium 60 mg

Iron 2.7 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.