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Budget recipe binder: Jordan’s veggie jambalaya

calendar15 November 2016

Gemma Pask's avatar Gemma Pask

Budget recipe binder: Jordan’s veggie jambalaya

Jordan says, ‘This is my go-to budget recipe. Sometimes when I’m really strapped for cash, I just don’t add the Quorn and it’s still delicious! I usually double it as well and use 500g of rice – it makes loads!’

Preparation time: 10 minutes
Cooking time: 35 minutes
Serves: 4
Total cost: £3.26 (All ingredients bought from scratch – £8.25)

Ingredients
3 Linda McCartney chorizo sausages, sliced (98p / 300g - £1.95)
1 tbsp vegetable oil (>2p / 1 litre – 99p)
1 onion, finely chopped (16p each)
1 red pepper, chopped (50p each)
1 tbsp Cajun seasoning (>2p / 45g – 90p)
250g long grain rice (>12p / 1kg – 45p)
400g tinned tomatoes (31p per tin)
350ml vegetable stock (3p / Pack of 10 cubes – 30p)
200g Quorn chicken-style pieces (£1.12 / 500g - £2.79)

Method
Preheat the oven to 200C/Fan 180/Gas Mark 6. Place the chorizo sausage pieces on a baking tray and cook in the centre of the oven for 15 minutes.
Meanwhile, heat the oil, add the onions and fry for three to four minutes until softened.
Add the pepper and seasoning and fry for another five minutes.
Add the rice, tomatoes, stock and Quorn pieces, cover and simmer for 25 minutes, stirring occasionally (watch it doesn’t boil dry).
When the chorizo is done, add the slices to the pan for the remaining time.

Tips
Handily, the chorizo sausages and Quorn pieces can be cooked straight from frozen.
For those who prefer the non-veggie option, a classic jambalaya uses chicken breast, regular chorizo and chicken stock.
For some serious heat, why not add a dash of chilli powder with the Cajun seasoning or chop up a chilli and add it with the peppers?

*Prices from Tesco, correct at time of publishing

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