One Pot ‘Chicken’ Jambalaya

Try our version of a New Orleans favourite! It’s only one pot too so save time on the dreaded washing up 😉

Easy recipeEasy Gluten free Wheat freeKid recipe
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Preparation time

Cook time

Total time

45 minutes


United States and Canada


  • mains




  • 1 onion, finely diced
  • 1 red pepper, sliced
  • 1 yellow pepper (or any colour of your choice), sliced
  • 2 sticks celery, sliced
  • 200g mushrooms, sliced (we used button mushrooms, halved)
  • 190-200g approx. vegan chicken pieces (we used THIS Isn’t Chicken) OR use 1 tin kidney beans or black beans, drained and rinsed
  • 100g vegan chorizo (optional)
  • 2 cloves garlic, finely chopped
  • 1 tsp dried oregano
  • 1 tsp dried thyme
  • 1 tbsp cajun seasoning
  • ¼ tsp cayenne pepper (optional – add if you’d like some extra heat)
  • 1 tbsp tomato puree
  • 1 x 400g tin plum or chopped tomatoes
  • 250g long grain rice
  • 350ml strong vegan stock
  • Salt and pepper, to taste

Optional decoration: fresh parsley and spring onions


  1. In a large frying pan or wok, fry the onion until soft.
  2. Add the celery and peppers and fry for a further 5 minutes.
  3. Add in the garlic, mushrooms, chicken and chorizo (if using) and fry for a few minutes.
  4. Add all the spices, stir through and cook for a further minute.
  5. Add the tomato puree, tinned tomatoes, stock and rice. Bring to the boil and then simmer for 20-25 minutes or until the rice is tender.
  6. Taste and add salt and pepper if needed.

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