Preparation info
  • Serves


    • Difficulty


    • Ready in

      40 min

Appears in
Students' Cookbook

By Sophie Grigson

Published 1993

  • About

Jambalaya is a big exuberant medley of ingredients. There’s rice, there’s pork, there’s prawns, there’s tomatoes and vegetables, and they all come together to make a wonderful filling meal.


  • 375 g (12 oz) streaky pork rashers, cut into small pieces
  • 25 g (1


Put the pork in a large saucepan and fry until brown, starting off over a medium-low heat and raising the heat as the fat begins to run. Scoop the pork out, leaving the fat behind.

Add the butter to the pan, and when it has melted, add the onion, celery and red pepper. Cook gently over a low heat until the onion is tender but not brown.

Add the rice, thyme and bay leaf to the pa