How To Make A Healthy Weeknight Microwave Jambalaya In 3 Minutes Flat
The Debrief: Not all microwave meals have to be unhealthy, unsatisfying trays of doom
Jambalaya is a Spanish and French-inspired Creole dish of rice, shrimp and sausage quite literally ‘jumbled’ together. Traditionally it takes a couple of hours to cook, with the flavours of the veg, spices and seafood all coming together to create an amazingly aromatic one-pot rice dish. But, after a hard day at the coalface, who can really be faffed to wait hours for dinner? Not us. Chuck it all in a microwave instead, and marvel at how something can be at once quick, healthy and really, really, really tasty.
You will need (serves one):
- ½ pack microwaveable rice
- ½ small can sweetcorn
- Small can tomatoes
- Small handful cooked prawns
- Heaped tbsp onion, carrot and celery mix
- 1 roasted pepper
- Some cooked chicken (I used one thigh)
- Handful sliced spicy chorizo
- 1 tsp garlic
- 1 tsp smoked paprika
- Pinch fresh thyme
- Pinch fresh parsley
What to do
1. Mix the paprika, tomatoes, chorizo, celery mix and garlic together in a microwaveable bowl. Cover and microwave for one minute.
2. Add everything else except for the parsley – it doesn’t matter in what order – stir very well and microwave for a further two minutes.
3. Leave to stand, adjust seasoning and sprinkle the parsley over the top.
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