Easy Jambalaya Recipe with Prawns

Easy prawn jambalaya

  • serves 2
  • Easy

Check out this colourful prawn jambalaya. This super easy recipe is packed with plenty of flavour, and it's low in calories. A wholesome midweek meal for two



  • groundnut or sunflower oil 1 tbsp
  • chorizo 50g piece, diced
  • onion 1, chopped
  • garlic 1 clove, crushed
  • green pepper 1 small, diced
  • celery 1 stick, diced
  • thyme ½ tsp of leaves
  • bay leaf 1, crumpled
  • paprika (not smoked) 1 tsp
  • dried chilli flakes a good pinch
  • basmati rice 125g
  • chicken stock 300ml
  • vine tomatoes 2, chopped
  • raw peeled prawns 200g, butterflied
  • flat-leaf parsley a handful, chopped
  • Tabasco sauce a good shake


  • Step 1

    Heat the oil in a lidded non-stick pan. Add the chorizo and cook until it crisps up a little and gives out some oil. Add the vegetables, cook on a gentle heat, stirring now and again, for 10 minutes or until softened.

  • Step 2

    Stir in the herbs and spices, and cook for a minute. Tip in the rice and stir everything together until the rice is coated and starting to toast. Add the stock, stir and bring to a simmer. Put on a lid then leave on a low simmer for 15 minutes or until the rice is cooked and stock absorbed. If it looks a little dry during cooking, add another splash of stock or water.

  • Step 3

    Take off the lid and stir in the tomatoes and prawns. Cook for another 3-4 minutes until the prawns are cooked through. Stir in the parsley and Tabasco, and serve with more hot sauce on the side, if you like.

Nutritional Information

  • Kcals 539
  • Fat 15.4g
  • Saturates 4.2g
  • Carbs 60.7g
  • Sugars 9g
  • Fibre 6.9g
  • Protein 35.8g
  • Salt 1.9g