This chicken, chorizo and prawn-packed jambalaya is a simple one-pot dinner with loads of flavour! Great for family gatherings and gluten-free too!
A Creole version of paella, jambalya is believed to have got its name when a cook named Jean in New Orleans tossed together (“balayez” in the Louisiana dialect) various leftovers that resulted in such a delicious dish that it was celebrated with a recipe called “Jean balayez”. This flavour-packed prawn version is sure to be your new favourite.
1.Heat oil in a large saucepan over medium heat; cook chicken for 10 minutes or until browned well all over. Remove from pan; cover to keep warm.
2.Add chorizo, onion, garlic, celery, cajun seasoning and paprika to same pan; cook, stirring occasionally, for 10 minutes or until vegetables are softened. Stir in capsicum.
3.Return chicken to pan with tomatoes and stock; bring to the boil. Reduce heat; simmer, covered, for 10 minutes or until capsicum is tender. Add rice; cook, covered, for 12 minutes.
4.Meanwhile, shell and devein prawns, leaving tails intact.
5.Add prawns to pan; cook, covered, for a further 3 minutes or until prawns are just cooked through. Remove from heat; stand for 5 minutes. Fluff rice with a fork; season to taste. Stir in parsley; serve with lemon wedges.
You can leave out the prawns for a chicken version, if preferred.