Try this prawn jambalaya, then check out our chicken and chorizo jambalaya and classic jambalaya.


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


  • 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.


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