A Cajun-inspired rice dish, this prawn and chorizo jambalaya recipe is incredibly tasty! Jambalaya [American French (Louisiana)] means ‘mixed up’ or ‘jumbled,’ and this Mediterranean-style dish can be adapted to whatever ingredients you have available. Some of the more popular versions include variations on seafood, white fish, chicken and game. I find the Spanish chorizo and king prawn combination works particularly well.
To brighten up the dish, add vegetables to suit taste preference. Peppers and peas are my personal favourites to use, to enhance both the flavour and texture of this one-pot wonder.
This versatile recipe is great re-heated and a suitable meal option to cook in bulk and the ingredients can be adjusted depending on your nutrition-related goals. I recommend using some good quality chorizo to complement the Cajun seasoning and smoked paprika spices. One of my all-time favourites, enjoy!
Yield: 4 portions
Preparation time: 10-15 minutes
Cooking time: 45 minutes
*Nutritional values per portion:
Kcal 384 | Protein 32g | Carbohydrate 40g | Fat 10g
- 500g king prawns (with shells)
- Regular prawns work well too
- 80g Spanish chorizo
- 1 regular onion, diced
- 1 heaped tsp of smoked paprika
- 1 heaped tsp of Cajun seasoning
- If you are a fan of spices, add 1 tsp of chilli powder
- 2-3 cloves of garlic, crushed or finely chopped
- 1 red and 1 yellow pepper, roughly chopped
- 1 tbsp oregano
- 400g tinned tomatoes
- 350ml chicken or vegetable stock
- 140g long-grain or basmati rice
- 80g frozen peas
- 1-2 tbsp freshly chopped parsley to garnish
- Salt and pepper to season
- Chop the chorizo into chunks and gently fry in a metal casserole dish or a deep saucepan. Fry until the chorizo has released its aromatic oil and is a nice, golden colour. Once golden coloured all over, remove the chorizo and set to one side.
- Next, add the onions, paprika and Cajun seasoning. Gently fry on a medium heat for 1-3 minutes. Add the peppers and the garlic and fry for a further 3-5 minutes or until the vegetables have softened.
- Add the tinned tomatoes and chicken/vegetable stock, bring to the boil and simmer for 5 minutes. Season and add the oregano.
- Add the rice into the dish, cover and simmer for a further 15-20 minutes or until the rice has almost cooked.
- Next, return the chorizo to the dish, together with the frozen peas and prawns, cover and simmer until the prawns are cooked through.
- Finally, remove the lid, sprinkle with the finely chopped parsley and serve.