Creole-style jambalaya recipe

Click to rate
(23 ratings)
Sending your rating
  • Dairy-free






15 min


30 min

Nutrition per portion

Calories 551 kCal 28%
Fat 15g 21%

This tasty, spicy Creole rice dish from New Orleans combines prawns, chorizo and peppers to make a colourful jambalaya.


  • 100g (3┬Żoz) chorizo, roughly chopped
  • 2tbsp oil
  • 2 sticks of celery, chopped, plus some celery leaves for garnish
  • 1 medium onion, peeled and finely chopped
  • 1 red and 1 green pepper, de-seeded and cut into chunks
  • 2 cloves garlic, peeled and finely chopped
  • 1tsp dried or 1tbsp of fresh oregano
  • Good pinch of ground allspice (or 5 berries, crushed)
  • 400g can chopped tomatoes
  • 1.2 litres (2 pints) hot vegetable stock
  • 1tsp Tabasco sauce
  • Salt and freshly ground black pepper
  • 300g (10oz) basmati rice
  • 200g (7oz) prawns, raw or cooked


  • Place the chorizo in a large, hot pan, without oil, and fry it for a few minutes until it browns and the pimiento-flavoured oil is drawn out. Remove the chorizo from the pan with a draining spoon and set aside.

  • Add the oil, celery and onion to the pan and fry over a medium heat for 5 mins, until softened.

  • Stir in the red and green pepper pieces, garlic, oregano and allspice and cook for another minute.

  • Add the tomatoes, stock, Tabasco and seasoning. Bring to the boil, then simmer, uncovered, for 5 mins.

  • Stir in the basmati rice and cook over a low heat for another 15 mins, until the rice is just tender and the stock has been absorbed.

  • Mix in the cooked chorizo and the prawns, and cook for a few minutes until the raw prawns change colour from grey to pink; if the prawns are already cooked, then simply warm them through.

  • Sprinkle with chopped celery leaves and serve.

Click to rate
(23 ratings)
Sending your rating

Latest Recipes