Creole Jambalaya

Lobster Creole Jambalaya

Serves 4


  • 300g/10oz cooked lobster meat
  • 300g raw ham
  • 300g chicken meat or for authenticity 600g chicken on the bone and skin on
  • 250g/9 oz long grain rice
  • salt and pepper
  • 5 tbsp good quality oil
  • 2 small onions
  • 1 garlic clove
  • 1 green and 2 red peppers
  • 1 tin peeled tomatoes
  • 600ml / 1 pint chicken stock
  • cayenne pepper
  • 1g saffron stamens


  1. Cut ham and chicken into one inch pieces. Season, put in a bowl and pour oil over. Leave for 30 minutes.
  2. Peel and chop onions and garlic. Chop peppers.
  3. Brown meat in a large, heavy-bottomed pan. Add chopped onions, garlic and peppers. Fry all together before pouring on half the stock. Cover and simmer for 30 minutes.
  4. Add tomatoes, washed rice, remaining stock, cayenne pepper and saffron. Mixing well. Simmer for further 20 mins.
  5. Add lobster meat to top of pan. Do not mix in. Heat through for 5 minutes.
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