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Jambalaya with a Jamaican Twist

Guest recipe by PlantBased Mag.

Tropical Sun Jambalaya Recipe

Serves: 4 / Ready in: 1hr 30mins / Difficulty: Easy / Suitability: Vegan 

Jambalaya originated in Louisiana, USA, and brings together a wide range of influences including French, Spanish, West African, Amerindian and Haitian. In this unique twist on the classic one-pot dish, PlantBased Mag have incorporated some Jamaican flavour: breadfruit, jerk spices and kidney beans for a Caribbean twist!  

Cook and serve in a Jamaica Sun Dutch Pot for that rustic satisfaction!  


1 tin (560g) (20oz) Tropical Sun Breadfruit, drained and diced 

1 tin (540g) (19oz) Tropical Sun Young, Green Jackfruit, drained and diced 

1 tbsp Tropical Sun Jerk Seasoning - Dry 

2 tbsp olive oil

1 white onion, finely chopped

1 celery stick, finely chopped

1 garlic clove, pureed

2 red peppers, thinly sliced

2 tsp Tropical Sun Creole Seasoning

2 tsp Tropical Sun Smoked Paprika

½ tsp Tropical Sun Cayenne Pepper

1 tin (400g) Tropical Sun Italian Chopped Tomatoes

300g Tropical Sun USA Easy-Cook Rice

360ml (1½ cup) Tropical Sun Vegetable Stock

1 tin (165ml) (⅔ cup) Tropical Sun Coconut Milk

1 tin (400g) (14oz) Tropical Sun Red Kidney Beans, drained


  1. Preheat oven to 200°C/ 400°F/ Gas 6
  2. In a large bowl, mix together the breadfruit, jackfruit, jerk seasoning and one tablespoon of the olive oil. Transfer to a baking tray and roast in the oven for 30 minutes.
  3. Add the remaining olive oil to the Dutch pot over a medium heat, then add in the white onion, celery, garlic, red peppers, Creole seasoning, paprika and cayenne pepper, stirring for 3 - 4 minutes until the vegetables soften.
  4. Add the chopped tomatoes, rice, vegetable stock, coconut milk and kidney beans, stir together and simmer for 30-35 minutes until the liquid has mostly absorbed and the rice is cooked through.
  5. Finally, add the roasted breadfruit and jackfruit to the Dutch pot and stir well.
  6. Serve - and enjoy! 


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