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Micro Jambalaya


  • Place the chorizo, celery, capsicum, sea salt, Cajun seasoning, tomatoes, stock, rice and garlic in a microwave dish. Mix well, cover with plastic wrap and cook in the microwave at 100% for 10 mins.
  • Then remove the plastic, mix well and cook uncovered for about another 10-12 mins until the rice is tender.
  • Taste for seasoning, adding the Tabasco and parsley to taste. Mix well and serve in individual bowls with a dollop of sour cream and a sprinkling of parsley on top.


  • 2 chorizo sausages, diced
  • 2 celery stalks, diced
  • 1 red capsicum, cored, seeded & diced
  • a sprinkling of sea salt with chilli (or normal sea salt)
  • a sprinkling of Cajun seasoning
  • 400 gm can diced tomatoes
  • 400 gm salt-reduced chicken stock
  • 400 gm basmati rice
  • 1 garlic clove, crushed
  • Tabasco (optional)
  • chopped parsley
  • sour cream

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm