Cajun Kale Jambalaya

PREP: 15 minutes
COOK: 25 minutes
Skill Level: Easy

Nutrition Info (Per Serving)

433 kcal Energy
68g Carbohydrate
14g Protein
15g (of which Sugar)
8.3g Fat
10g Fibre
1.3g (of which Saturated Fat)
0.95g Salt


250g bag kale

1 tbsp oil

2 leeks, sliced 

1 tbsp Cajun seasoning

1 tsp smoked paprika

2 corn on the cob

250g long grain rice

2 x 400g cans chopped tomatoes

400ml vegetable stock


1. Cook the kale in boiling water for 3-4 minutes, drain well.

2. Meanwhile, heat the oil in a large frying pan and fry the leeks for 4-5 minutes, add the spices and cook for 1 minute.

3. Cut the kernels off the corn cob using a sharp knife and add the pan with the rice, chopped tomatoes and stock, cover and simmer gently for 20 minutes until tender, stirring occasionally until the rice is tender and liquid has been absorbed. Season to taste and stir in the kale to serve.

Cooking Tips

Try wholegrain rice and cook for slightly longer until tender. Great with added cooked king prawns.

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