The protein cooking time listed in this recipe has been updated.
As of December 2025, we've revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Serving size
Ingredients
Ingredients
-
390g chopped tomatoes(tomatoes, tomato paste, salt, acidity regulator (citric acid))
- 2 spring onion
- 4 garlic clove
- 160g baby spinach
-
2 tsp cajun spice(cayenne pepper, cardamom, cumin, black pepper, sea salt, fennel, coriander, chilli, oregano, thyme)
- 1 onion
- 2 pepper
- 600g British diced turkey breast
-
11g vegetable stock powder(Salt, Rice Flour, Yeast Extract, Onion Powder, Carrot Powder, Tomato Powder, Parsnip Powder, Green Bean Powder, Parsley Flakes, Lovage Root Extract, Rapeseed Oil, Ground Mace, Ground White Pepper, Garlic Powder.)
- 1 handful of fresh flat-leaf parsley
-
200g brown rice(brown rice (100%))
-
40g vegan 'nduja(Red peppers (26%), Rapeseed Oil, coconut oil, haricot beans, chilli peppers (14%), paprika, red wine vinegar, sunflower oil, salt, extra virgin olive oil, lemon juice, black pepper, acidity regulator: citric acid)
Allergens
None
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 111Kcal | 525Kcal |
| 463kJ | 2195kJ | |
| Fat | 3.3g | 15g |
| of which saturates | 0.8g | 3.7g |
| Carbohydrates | 11g | 50g |
| of which sugars | 2.1g | 9.9g |
| Protein | 9.0g | 43g |
| Salt | 0.35g | 1.6g |
| Fibre | 1.6g | 7.5g |
Prep in 10
High protein
7 plants
Low sat fat
Cajun-inspired Turkey Jambalaya
Give this traditional Louisiana stew the Mindful Chef treatment. The result? An easy-to-cook, lighter version with succulent, British turkey, vitamin K-packed spinach and smokey ve'duja.
Cooking Instructions
Cooking Instructions
- Bring a large saucepan filled with salted hot water to a boil. Add the rice and boil for 25-30 mins, until cooked, then drain.
- Finely dice the onion. Finely chop or crush the garlic. Cut the peppers into bite-sized pieces. Roughly chop the parsley.
- Heat a large frying pan with 2 tbsp oil on medium heat. Once hot, add the turkey, onion, garlic and pepper. Cook for 5 mins, until golden. Add the cajun spice and vegan 'nduja, cook for 1 min. Add the chopped tomatoes, stock and 150ml hot water. Stir and simmer for 13 mins, until the sauce has thickened slightly.
- Rinse the spinach, then add it to the pan and cook for 2 mins to wilt. Stir through the parsley and the cooked rice. Cook for 1-2 mins. Season with salt and pepper.
- Check your turkey is cooked through by inserting a skewer into the thickest part of the meat; the juices should run clear. Cook for longer if necessary.
- Finely slice the spring onion. Serve the jambalaya scattered with the spring onion.
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