Development chef shares smokey jackfruit jambalaya recipe

She won the Unsung Hero accolade at the 2022 Public Sector Catering Awards. Andrea recently appeared in the news for ‘revolutionising’ school meals by introducing allergen free days and plant-based only options at Waltham Forest schools.

Andrea said: “Jackfruit is sustainable and good for the environment, it has a neutral taste perfect for seasoning. It is like working with a blank canvas as it absorbs all the flavours. It contains a wide assortment of vitamins and is a good source of plant-based protein. These pouches are magnificent far superior than the tins, I would highly recommend them.”

Smokey jackfruit jambalaya recipe

Ingredients

• Long grain rice easy cook, 150g
• Rice brown long grain, 150g
• Flora sunflower oil, 60ml
• Red pepper, 500g
• Yellow pepper, 500g
• Red onions, 500g
• Celery, 5
• Garlic clove, 2
• Blackened cajun seasoning, 40g
• Smoked paprika, 40g
• Tomatoes peeled plum, 400g
• Vegetable bouillon, 40g
• Tap water, 400ml
• Jackfruit, 550g
• Soft dark brown sugar, 10g
• Spring onions, 1

Method

• Pre-heat oven to 180℃
• Heat a large saucepan on the stove and add the oil
• Add the chopped onions and garlic and salute until golden
• Dice the peppers and celery and add to the saucepan. Cook until soft, add the cajun spice, smoked paprika and soft brown sugar and combine
• Add the jackfruit to the mixture, cook for five minutes allowing the jackfruit to break apart
• Once the jackfruit begins to break up add the tomatoes, stock and rice stirring to combine
• Don’t panic if the mixture looks watery!
• Cover the saucepan with a lid or tin foil and lace in the oven for 40-50 minutes, until rice is soft and fluffy
• Remove from the oven using an oven cloth/glove
• Transfer into serving dishes and garnish with chopped spring onions