Jambalaya
A hearty one-pot Cajun-style rice dish with meat, tomatoes and spices.
Allergens: contains celery, milk. Brands differ, so always check the labels on what you buy.
Per serving (approx.): 87g carbs · 5g sugars · 4g fibre. Estimates for carb counting, not medical advice. If you have diabetes, follow your GP or dietitian's advice.
Not every ingredient has a checked price at Aldi, Lidl, Asda, Iceland, so they aren't compared here.
Ingredients and prices
Swipe the table to see every supermarket.
| Ingredient | Tesco | Sainsbury's | Morrisons |
|---|---|---|---|
| Basmati ricenot compared | £1.80 | – | – |
| Beef minceuse 500g | £6.75500g · £1.35 per 100g | 2 × £2.55250g · £1.02 per 100g | 2 × £2.95250g · £1.18 per 100g |
| Onionuse 1 medium | £0.951kg · £0.10 per 100g | £0.953 pack · £0.32 each | £0.953 pack · £0.32 each |
| Celery sticksuse 100g | £0.90250g · £0.36 per 100g | £0.90250g · £0.36 per 100g | £0.90250g · £0.36 per 100g |
| Chopped tomatoesuse 200g | £0.45227g | £0.45400g | £0.39220g · £0.18 per 100g |
| Sweetcornuse 100g | £1.901kg · £0.19 per 100g | £0.90600g · £0.15 per 100g | £1.00500g · £0.20 per 100g |
| Creamuse 50ml | £0.95150ml · £0.63 per 100ml | £0.95150ml · £0.63 per 100ml | £1.70300ml · £0.57 per 100ml |
| Basket total (full packs) | £11.90 | £9.25 | £10.84 |
| Cost of what this recipe uses | £8.16 | £6.47 | £7.42 |
| Per serving | £1.36 | £1.08 | £1.24 |
Not compared (a price wasn't found at every shop, so it isn't in the totals): Basmati rice.
From your cupboard
Not in the prices above. Check you have these before you start.
Prices checked on 4 October 2026 from each supermarket's own listing or a price-comparison site. Each shop's unit price (or pack size) is shown under its price, and "cost of what this recipe uses" compares like with like (tap a price to see its source). Cheapest in each row is ticked. Prices, offers and pack sizes change; loyalty-card prices are not included unless stated.
Method
The method is written for 6. For a different number, use the amounts in the table above.
- Peel and finely dice the onion. Trim the celery sticks and slice into ½ cm pieces. Weigh 400g basmati rice into a bowl and rinse under cold water until the water runs clear, then drain well.
- Heat 1 tbsp vegetable oil in a wide, heavy-based pan (28–30 cm) over medium-high heat. Add the 500g beef mince, breaking it up with a wooden spoon, and fry for 5–6 minutes until browned all over and no pink remains. Transfer to a plate with a slotted spoon, leaving the fat in the pan.
- Reduce the heat to medium. Add the diced onion and sliced celery to the same pan with a pinch of salt. Cook for 6–8 minutes, stirring often, until softened and starting to turn golden at the edges.
- Stir in 1 tsp smoked paprika, 1 tsp dried thyme, ½ tsp cayenne pepper (optional) and 1 bay leaf; cook for 30 seconds until fragrant. Return the browned mince to the pan, pour in the 200g chopped tomatoes and 600ml hot beef or vegetable stock. Bring to a gentle boil.
- Tip in the rinsed rice, stir once to distribute evenly, then clamp on a tight-fitting lid. Turn the heat to low and simmer for 12–14 minutes without lifting the lid, until the rice is tender and all the liquid has been absorbed.
- Remove the pan from the heat. Stir in the 100g sweetcorn and 50ml cream, then season with salt and freshly ground black pepper to taste. Replace the lid and let stand for 5 minutes so the residual heat cooks the sweetcorn through.
- Discard the bay leaf. Fluff the jambalaya with a fork, taste again and adjust seasoning if needed. Spoon into warm bowls and serve immediately with a wedge of lemon or a scattering of chopped parsley if you have it.
Tips
- Swap beef mince for 500g diced chicken thigh or a 400g tin of drained kidney beans to cut cost; both work well with the same spices.
- Batch-cook the full recipe, cool within 1–2 hours, portion into airtight containers and refrigerate for up to 2 days or freeze for up to 3 months.
- Reheat a single portion in a microwave-safe dish, covered, on high for 2–3 minutes until steaming hot throughout (75 °C); stir halfway and never reheat more than once.
Nothing wasted: your leftover ingredients
Supermarkets sell set pack sizes, so you'll have some ingredients left. Here's how to keep them, and other recipes here that use them up.
- Basmati rice · about 600g left
Dry stores keep for months sealed in the cupboard, so nothing goes to waste. Use it in: Egg fried rice, Cheesy Bean & Rice Casserole, Jerk chicken with rice and peas. - Beef mince · about 500g left
Freeze the raw meat you don't use, well wrapped and labelled, before its use-by date. Defrost in the fridge and cook within 24 hours. Use it in: Chilli con carne, Beef and Bean Chili, Beef & Potato. - Onion · about 850g left
Chop the rest and freeze it flat in a bag: it cooks straight from frozen in soups, curries and sauces. Whole onions keep for weeks somewhere cool, dark and dry. Use it in: Chilli con carne, Egg fried rice, Creamy Tomato & Hidden Veg Pasta Bake. - Celery sticks · about 400g left
Keep in the fridge and use within a few days, or slice and freeze for stir-fries, curries and soups. Use it in: Lentil and vegetable soup, Beef and Ale Pie, Kedgeree. - Chopped tomatoes · about 200g left
Once opened, move the rest into a covered container in the fridge and use within 2 days, or freeze it. Use it in: Chilli con carne, Lentil and vegetable soup, Creamy Tomato & Hidden Veg Pasta Bake. - Sweetcorn · about 220g left
Keep the rest frozen: just reseal the bag. Use it in: Tuna and Sweetcorn Pasta Bake, Tuna and Sweetcorn Rice, Turkey Stir Fry. - Cream · about 200ml left
Keep in the fridge and use by the date on the pack; milk can also be frozen. Use it in: Rich Chocolate Mousse, Chicken Stroganoff, Creamy butternut squash soup.
Storing leftovers
Cool leftovers and put them in the fridge or freezer within 1–2 hours. Eat fridge leftovers within 2 days, or freeze them. Defrost in the fridge and reheat only once, until steaming hot all the way through (Food Standards Agency guidance).