I know very little about the origins of Jambalaya to be completely honest. I know it’s a Spanish-French-African rice dish originating from Louisiana (thanks google!), and I know that this recipe is utterly sumptuous and easy to make: Slimming World SYN FREE Sweet Potato Jambalaya Recipe.
To my knowledge Jambalaya (derived from the work ‘jumbled’ I believe from the comments on a Jamie Oliver website recipe) is usually made with chicken, chorizo and / or prawns. But just recently I find myself leaning more towards vegetarian dishes so sweet potato really speaks to me: It’s easy to prepare, satisfying and really tasty – not to mention you can eat them until they come out of your ears on the Slimming World Plan.
As always, there is not gluten contained either.
I first ate Sweet Potato Jambalaya at the cafeteria across the road from the office that I’m based in three days per week. Choosing it on a whim as I suspected that it was what smelled SO good. I was right. And it tasted as good as smelled.
Since then I’ve tried a few variations of this recipe here to recreate the sweet potato version I ate. We also try to make every meal in our house Slimming World SYN FREE where possible, so that I have more calories left for the fun stuff – like these Babychinos.
To make my version of Sweet Potato Jambalaya you will need:
(The recipe is supposed to serve 4 – but it could feed a small army. Consider halving the amounts if you want smaller portions)
- Fry Light (I used olive oil style)
- 3 – 4 good sized sweet potatoes
- 2 onions (or 1 360g bag of chopped onions)
- 1 red pepper and 1 orange pepper
- 2 garlic cloves
- 1 tbsp Cajun seasoning (Tesco, Morrison and Schwartz Perfect Shake are all syn free)
- 250 g long grain rice
- 1 400 g can plum tomato
- 350 ml chicken or vegetable stock
See. Not a single syn in sight, and as for cost…
£5.71 to buy enough ingredients to make this twice (if you vary the recipe and add another 31 p for more tinned tomatoes). If you can stretch the ingredients to make two lots, it makes this recipe just 75 pence per portion!
First – prepare your ingredients. Peel, rinse and cube the sweet potato. Dice the onion (or buy ready diced onion like I do as I’m not the best dicer). Chop the peppers.
Make the stock with two oxo cubes and boiling water.
Peel and crush your garlic.
Measure out your Cajun seasoning ready to go into the pot. Weight out the rice and open the tinned tomatoes to have ready to throw in.
Heat a stock pot, slow cooker or a seriously good sized sauce pan up and spritz with fry light. Once warm throw the onions in and keeping them moving on the heat for around 2 minutes.
When the onions have softened, add the peppers, garlic, potato and seasoning. Allow these ingredients to heat up and infuse for a minute, two at the most.
Then throw in the rest of the ingredients and give everything a really good stir. Turn down the heat, pop the lid on and simmer for 45 minutes (or until the rice is cooked through and the potato chunks are soft).
I have found that this recipe is better slightly watery so that the tomato cajun juices can be mopped up with a roll or pitta bread. I added just a dash more boiling water before dishing out.
We enjoyed ours with a teeny splash of Tabasco sauce to add a little more warmth – don’t go wild though as this recipe has a fair bit of heat to it already.
So there was have it: Slimming World SYN FREE Sweet Potato Jambalaya Recipe. I wish I would have discovered this recipe before the cold snap as it’s such a warming and satisfying dish.
I hope you enjoy it. And if you like rice recipes you might like this one too: POOR MANS RISOTTO: SLIMMING WORLD FRIENDLY.