Prawn jambalaya

  • 55 mins cooking
  • Serves 4
  • Print
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!
Looking for more rice recipes?


  • 2 tablespoons olive oil
  • 4 chicken thighs cutlets (800g)
  • 250 grams cured chorizo sausage, sliced
  • 2 medium brown onions (300g), chopped
  • 3 cloves garlic, crushed
  • 2 celery stalks (300g), trimmed, sliced
  • 1 tablespoon cajun seasoning
  • 2 teaspoons sweet paprika
  • 1 medium red capsicum (200g), chopped
  • 1 medium green capsicum (200g), chopped
  • 400 grams canned diced tomatoes
  • 2 cups (500ml) chicken stock
  • 1½ cups (300g) long grain white rice
  • 8 large uncooked prawns (560g)
  • ¼ cup coarsely chopped fresh flat-leaf parsley
  • 1 medium lemon (140g), cut into wedges


  • 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.
Coriander could be used in place of the parsley. Recipe is not suitable to freeze.

More From Women's Weekly Food