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Mixed Jambalaya

Updated: Jan 24

A Jambalaya is very much a 'jumble' dish, consisting of rice, various meats, seafood, vegetables & a delicious Cajun inspired spice.

Our recipe is easy to follow, uses minimal ingredients and delivered BIG flavour - this one uses a mixture of chicken, chorizo and prawns however you can use any meat or vegetable of your choice - the method will be exactly the same!



  • 300g chicken breasts - diced

  • 150g raw king prawns

  • 75g chorizo sausage

  • 1 onion - diced

  • 2 stalks celery - chopped

  • 1 red pepper - sliced

  • 20g Jambalaya seasoning

  • 20g minced garlic

  • 250g long grain rice

  • 400ml chopped tomatoes

  • 350ml chicken stock


  1. Heat oil or alternative in a large pan with a lid, add the chicken and cook until golden. remove and set aside.

  2. Add the onion (use more oil if needed) & celery and cook until soft, add the pepper, garlic and chorizo, cook until the oils are released from the chorizo and it is crisp.

  3. Add the browned chicken, rice, tomatoes and stock, mix well and cover, simmer for 20 minutes.

  4. Remove the lid and stir the mixture, the rice should be almost tender, add the prawns on top and cover, cook for another 5 minutes or until the prawns are cooked through.

  5. Serve piping hot.

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