How To Make A Healthy Weeknight Microwave Jambalaya In 3 Minutes Flat

Not all microwave meals have to be unhealthy, unsatisfying trays of doom

How To Make A Healthy Weeknight Microwave Jambalaya In 3 Minutes Flat

by Joanne Gould |
Published on

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.

Microwave Jambalaya

You will need (serves one):

microwave-jambalaya
  • 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.

  1. Add everything else except for the parsley – it doesn’t matter in what order – stir very well and microwave for a further two minutes.

  1. Leave to stand, adjust seasoning and sprinkle the parsley over the top.

  2. Eat.

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Follow Jo on Twitter @JoEatsLondon

This article originally appeared on The Debrief.

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