Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated."

Sweetcorn and shrimp jambalaya

Other 30 Mins Prep · 75 Mins Cook

Combine the the onion powder, garlic powder, paprika, cayenne, 1 tablespoon of salt, white pepper, oregano, thyme and chilli flakes together and store in an airtight container until needed.
Heat the oil in a large cast-iron pot. Slice the chicken breasts into strips. Season the strips with half the Cajun spice and place in the hot oil. Cook until browned, approx. 5-10 minutes. Remove from the pot and set aside.
Finely dice the onion and peppers, making sure to remove the seeds. Finely slice the celery and crush the garlic. Add the onion, peppers and celery to the pan and cook until softened. Add in the garlic and sauté for 1 minute. Stir in the tinned tomatoes, 1 teaspoon of salt, pepper, Worcestershire sauce and the remaining Cajun spice.
Finely chop the okra and add to the pot along with the chicken and cook for a further 5 minutes. Add in the rice, stock and bay leaves and bring to a boil. Bring to a simmer and cover. Cook for approx. 20-25 minutes or until the rice is cooked. Stirring occasionally as needed.
Remove and reserve the shells and tails of the prawns (see TOP TIP). Add the prawns to the pot and stir through along with the sweetcorn. Cover the pot with a lid and cook until the prawns are pink, approx. 5 minutes. Adjust the seasoning, if needed.
Finely slice the spring onions.
Serve the jambalaya topped with the spring onions.