Prawn and chorizo jambalaya

(15 ratings)

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  • Serves: 4

  • Skill level: Easy peasy

Woman's Weekly recipe 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

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.


  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).

Feature: Kate Moseley. Photos: David Jordan. Props stylist: Sue Radcliffe

Nutritional information per portion

  • Low
  • Med
  • High
  • Calories 494(kcal)
  • Fat 13.0g
  • Saturates 4.0g

This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.

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