Prawn and chorizo jambalaya recipe

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  • healthy
Cost RangeNot
Nutrition Per PortionRDA
Calories494 Kcal25%
Fat13 g19%
Saturated Fat4g g20%

This classic dish from New Orleans is a delicious combo of rice, prawns, garlic, chorizo sausage and lots of warm spices.


  • 2tbsp vegetable oil
  • 1 onion, peeled and sliced
  • 1 clove garlic, peeled and finely chopped
  • 2 sticks celery, chopped
  • 1tsp dried oregano
  • Pinch of allspice
  • 110g pack Spanish chorizo sausage, chopped
  • 400g can chopped tomatoes
  • 1.2 litres (2½ pints) hot vegetable, chicken or fish stock
  • 1tsp Tabasco sauce
  • 300g (10oz) basmati rice
  • 200g (7oz) raw prawns
  • Salt and freshly ground black pepper
  • Celery leaves/spring onions, to garnish




  1. Put the oil in a large, wide pan, with the onion, garlic and celery and fry gently for 5 mins until softened. Stir in the oregano, all-spice and chorizo and cook for a couple of minutes.
  2. Add the tomatoes, stock and Tabasco. Bring to the boil, then leave to simmer, uncovered, for 6-8 mins.
  3. Stir in the rice, cover and cook over a low heat for 15 mins until the rice is just tender and the stock almost absorbed.
  4. 4 Stir in the prawns and cook for 2-3 mins until they change from grey to pink. Season. Sprinkle with chopped celery leaves or spring onions to serve. (Not suitable for freezing).
Top Tip for making Prawn and chorizo jambalaya

Woman's Weekly cookery editor Sue McMahon says: Add chicken thigh fillets and bacon lardons, or more prawns, to stretch the meal to serve more people.

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Jessica Dady is Senior Content Editor at and has over 10 years of experience as a digital journalist, specialising in all things food, recipes, and SEO. From the best food hampers to cookbooks, from the best cake stands to baking sets, Jessica has a wealth of knowledge when it comes to must-have food products. A passionate baker, she spends much of her time creating celebration cakes for friends and family - particularly for her two lucky children.