Jamaican Jambalaya

The rice has been pre-steamed, so the grains will stay separate and fuffy.


·         300g pork mince

·         2tsp ground allspice

·         4 garlic cloves, crushed

·         Salt and freshly ground black pepper

·         1tbsp olive oil

·         2 chicken breasts, cut into chunks

·         150g chorizo, diced

·         1 onion, chopped

·         1 red and 1 green pepper, deseeded and sliced

·         1tsp turmeric

·         2cm piece of root ginger, fnely chopped

·         1 hot chilli (preferably Scotch bonnet)

·         300g easy-cook long-grain rice

·         1 litre chicken stock

·         3 sprigs of thyme

·         2 bay leaves

·         150g raw king prawns, shell on

·         2 limes, halved


·         In a bowl, mix the pork with 1tsp allspice, 2 garlic cloves and season with salt and freshly ground black pepper, and shape into 3cm balls.

·         Heat 1tsp oil in a large frying pan, brown the meatballs, then set aside. heat another 1tsp oil and fry the chicken until browned, then set aside.

·         Add the chorizo, onion and peppers to the pan with the remaining oil and fry for 10 mins. Add the remaining allspice, garlic, turmeric, ginger and chilli, and cook for 1 min, stirring.

·         Return the meatballs and chicken to the pan. Add the rice, stock, thyme and bay leaves, cover and simmer for 30-40 mins. Add the prawns and cook for 3 mins, until pink, then add the limes, cut-side down, and griddle until charred, squeeze over the limes, to serve.


Jamaican Jambalaya


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