Photo of Chicken jambalaya by WW

Chicken jambalaya

Points® value
Total Time
20 min
10 min
10 min
Try this quick and easy Cajun-style recipe when you fancy something spicy.


White Long Grain Rice, dry

250 g

Thyme, Fresh

3 sprig(s), plus extra to garnish


1 medium

Celery, Raw

3 stick(s)

Red pepper

1 medium


175 g, closed cup

Vegetable Oil

1 teaspoon(s)

Cajun seasoning

10 g, or paprika

Chilli Powder

½ teaspoon(s), level

Chicken breast, skinless, grilled

400 g


4 large


  1. Put the rice into the saucepan and cover with plenty of boiling water from the kettle. Add the sprigs of thyme; then cover and cook over a medium heat for 12 minutes, or according to the packet instructions, until tender.
  2. Meanwhile, use the food processor to slice the onion, celery, red pepper and mushrooms. Heat the oil in the frying pan or wok and tip in the vegetables from the food processor. Stir-fry them for 4-5 minutes.
  3. Drain the rice in the colander; then add it to the frying pan and add the Cajun seasoning and chilli powder.
  4. Chop the chicken and tomatoes and add them to the pan. Cook for 2-3 minutes, stirring constantly until heated through. Check the seasoning, adding some pepper and an extra pinch of Cajun seasoning or chilli powder, if needed.
  5. Spoon on to 4 warmed plates and serve at once, garnished with a few thyme sprigs.


Use 250g cooked, peeled prawns instead of cooked chicken, for a change.