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Turkey Jambalaya served with Green Salad

Turkey Jambalaya served with Green Salad

Tilda Pure Basmati absorbs all the rich creole flavours without losing its tender, separate grains in this exotic, week-night meal.

  • 31 - 60 Minutes
  • Medium
  • Serves 4




For the rice

  • 1 pouch of Tilda Pure Basmati Rice
  • 650ml chicken stock (made with 11/2 stock cubes)*
  • 2 tbsp tomato puree
  • 1 tbsp Worcestershire sauce
  • 1/2 tsp Tabasco sauce
  • 1 tsp each dried Thyme and Oregano
  • 2 bay leaves

For the meat and vegetables

  • 2 tbsp vegetable oil
  • 450g turkey breast strips
  • 3 tsp Cajun spice mix/seasoning
  • 1 onion, finely chopped
  • 1 each red and green pepper, diced
  • 2 stalks celery, finely sliced
  • 2 spring onions, roughly sliced
  • 2 garlic cloves, peeled and crushed
  • 3 ripe tomatoes, roughly chopped
  • salt and freshly ground black pepper
  • 4 tbsp fresh flat leaf parsley, chopped
  • green salad to serve


  1. Microwave rice as per instructions.

  2. Place the chicken stock in a large saucepan, bring to the boil and add the remaining rice ingredients.

  3. Heat the oil in a large non-stick frying pan over a high heat. Add the turkey and Cajun spice mix and stir-fry for 5-6 minutes.

  4. Add the onion and stir-fry for a further 3-4 minutes, then turn down the heat to low and add the peppers, celery, spring onions and garlic and stir-fry gently for 4-5 minutes.

  5. Add the tomatoes and parsley to the meat and vegetables in the pan. Stir to combine, then mix gently into the cooked rice.

  6. Season to taste and serve immediately with a crisp, green salad.