Chicken and prawn jambalaya

(10 ratings)
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.

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