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. Also try our chicken and chorizo jambalaya and prawn jambalaya.

How to make jambalaya... step-by-step video


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


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