Meal Kit

Cajun Tilapia with Jambalaya Pilaf

and green onion remoulade

Prep & Cook Time: 35-45 min.

Difficulty Level: Easy

Spice Level: Medium

Cook Within: 3 days

Contains: Fish (Tilapia), Eggs

All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
A note about serious food allergies
  • Under %{max_calories} calories

Get your Big Easy on with this meal that is big on flavor and easy on time and effort. Tilapia is flavored with Cajun seasoning and cooked to flaky perfection. Served beneath it is a jambalaya pilaf based on the classic New Orleans Holy Trinity (not the religious one): bell pepper, onion, and celery. On the side, a remoulade of garlic and pickle that's a spunky delight drizzled over the whole meal. With flavors this complete, the only thing that you'll have to provide is the Mardi Gras beads.

In Your Box (serves 2)

  • Info
    12 oz. Tilapia Fillets
  • 1 Red Bell Pepper
  • 2 Celery Stalks
  • ½ cup Jasmine Rice
  • Info
    1½ oz. Mayonnaise
  • 2 Green Onions
  • 0.951 oz. Pickle Relish
  • 1 Tbsp. Tomato Paste
  • 1 Tbsp. Cajun Seasoning
  • 2 Garlic Cloves
Contains: FD&C Blue No. 1
Food intolerance information

Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.

  • Nutrition (per serving)

  • Calories
  • Carbohydrates
  • Net Carbs
  • Fat
  • Protein
  • Sodium

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Medium Pot
  • 1 Mixing Bowl
  • 1 Large Non-Stick Pan

Before You Cook

Cooking Guidelines

To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:

  • Steak and Pork 145° F (rest cooked meat, 3 minutes) |
  • Seafood 145° F |
  • Chicken 165° F |
  • Ground Beef 160° F |
  • Ground Turkey 165° F |
  • Ground Pork 160° F
  1. 1

    Prepare the Ingredients

    Stem, seed, and cut red bell pepper into 1/2" dice.

    Trim ends off celery and cut into 1/4" dice.

    Trim and thinly slice green onions, keeping white and green portions separate.

    Mince garlic.

  2. 2

    Start the Jambalaya

    Before starting jambalaya, take a small taste of the Cajun seasoning. If spice-averse, use less than instructed amount.

    Place a medium pot over medium-high heat.

    Add 1 tsp. olive oil, red bell pepper, celery, white portions of green onions, and half the garlic (reserve remaining for remoulade) to hot pot. Cook until vegetables soften, 2-3 minutes.

    Add rice, half the Cajun seasoning (reserve remaining for tilapia), 1/4 tsp. salt, and a pinch of pepper. Stir occasionally until rice is slightly toasted, 1 minute.

  3. 3

    Finish the Jambalaya

    Stir tomato paste into pot with rice until combined.

    Add 11/4 cup water and bring to boil. Reduce to a simmer, cover, and cook until rice is tender, 18-22 minutes.

    While rice cooks, make remoulade.

  4. 4

    Make the Remoulade

    Combine mayonnaise, pickle relish, remaining garlic, half the green portions of green onions (reserve remaining for garnish), and a pinch of salt and pepper in a mixing bowl.

    Set aside.

  5. 5

    Cook the Fish

    Pat tilapia fillets dry, and cut each lengthwise into two fillets. Season both sides with remaining Cajun seasoning and 1/4 tsp. salt.

    Place a large non-stick pan over medium-high heat. Add 2 tsp. olive oil and tilapia to hot pan and cook until tilapia reaches a minimum internal temperature of 145 degrees, 4-6 minutes per side.

    Cajun seasoning may char. Don't worry! It's supposed to.

    Remove pan from burner.

    Plate dish as pictured on front of card, topping tilapia with remoulade and garnishing with remaining green onions. Bon appétit!

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