Chicken and prawn jambalaya

(10 ratings)

What's my recipe book?


We know what it's like when you're browsing a site with as many recipes as ours. You find a brilliant recipe, want to make it again, but can't remember how you found it!

But we've solved the problem. Now, by clicking 'Save this recipe' or 'I cooked this' on any of our recipes, they'll be saved and grouped into your personal online recipe book. All you have to do is log in with your Facebook account to see them. When you click either of these buttons it will also tell your friends on Facebook what you've been cooking or saving so they too can give our quick and easy recipes a go (but you can turn this off at any time by visiting your 'My recipe book' page). Just click one of the buttons below or 'see my book' to get started. We hope you like it!

Chicken and prawn jambalaya
Chicken and prawn jambalaya
  • Serves: 4

  • Prep time:

  • Cooking time:

  • Total time:

  • Skill level: Easy peasy

  • Costs: Cheap as chips

This quick family meal is so easy. Mix rice with chicken, prawns, veg and Cajun seasoning for a super-tasty dinner!


  • 225g long grain rice or brown rice
  • 2tbsp olive oil
  • 300g stir-fry chicken strips or chunks
  • 3 sticks celery, sliced
  • 1 large onion, chopped
  • 1 green pepper, deseeded and chopped
  • 2 garlic cloves, crushed
  • 1-2tsp Cajun seasoning, according to taste
  • 1tbsp chopped fresh thyme (or 1 tsp dried thyme)
  • 150g pot of spicy pepperoni and tomato stir-in sauce
  • 200g cooked peeled prawns, defrosted if frozen

If you can't find Cajun seasoning, use 1tsp of chilli powder and a pinch of cayenne pepper, or add according to taste.


  1. Cook the rice in plenty of boiling water until tender, for about 12 mins.
  2. Meanwhile, heat the oil in a large frying pan or wok and sauté the chicken for about 3-4 mins, until browned. Add the celery, onion, green pepper and garlic. Cook, stirring, for about 3 mins, until softened.
  3. Add the Cajun seasoning and thyme. Cook gently, stirring occasionally, for a further 5 mins.
  4. Drain the rice thoroughly, then add it to the frying pan with the stir-in sauce, stirring well to combine. Add the prawns and cook for another 2-3 mins, until thoroughly heated, then serve.
  5. Cool any leftovers quickly and keep covered and refrigerated. Use the next day - either thoroughly re-heated, or eaten cold for a packed lunch.

Your rating

Average rating

  • 4
(10 ratings)

Your comments

comments powered by Disqus

FREE Newsletter