A one-pot jambalaya against a blue napkin


  • serves 4
  • Easy

This easy rice-based dish can be made with just a few storecupboard ingredients. Keshia's version adds M&S chicken sausages to the mix


The American South is made up of a diverse mix of cultures and cuisines, and jambalaya, a vibrant rice-based dish, celebrates this rich heritage.



  • chicken stock 500ml
  • M&S chicken sausages 400g pack
  • oil 2 tbsp
  • boneless chicken thighs or breasts 450g, diced
  • black peppercorns ground to make ½ tsp
  • smoked paprika 1 tbsp
  • spring onions 4, sliced, green and white parts separated
  • garlic 3-4 cloves, crushed
  • green pepper 1, diced
  • passata 400g
  • long-grain rice 300g
  • raw or frozen peeled prawns 400g
  • flat-leaf parsley 1 tbsp, chopped


  • Step 1

    Put the stock in a pan and bring to the boil, add the sausages and cook for 6-8 minutes or until cooked through. Drain the sausages and set aside to cool. Set the stock aside for later.

  • Step 2

    Put a large lidded pan on a medium heat, and heat the oil. Add the chicken, cook for 4-5 minutes until starting to brown, then add 1 tsp of salt, the pepper and paprika, and cook for another minute.

  • Step 3

    While the chicken is cooking, cut the cooled sausages into 2cmthick slices, then add to the pan with the chicken. Stir well.

  • Step 4

    Stir in the white parts of the spring onions, the garlic and green pepper. Add the passata and chicken stock, then bring to the boil.

  • Step 5

    Meanwhile, rinse the rice in a sieve to remove any excess starch. Once the pan is boiling, add the rice and mix again to ensure all the ingredients are incorporated well.

  • Step 6

    Cover the pan and cook very gently for 25 minutes or until the rice has absorbed all of the liquid and is cooked through.

  • Step 7

    In the final 5 minutes, add the prawns and cook through until pink. Sprinkle over the parsley and remaining spring onions, then serve.

Our best healthy prawn recipes

Baked orzo with harissa prawns

Nutritional Information

  • Kcals 710
  • Fat 21.4g
  • Saturates 5.4g
  • Carbs 71.8g
  • Sugars 7.1g
  • Fibre 5.6g
  • Protein 54.9g
  • Salt 4.1g