Cajun-style prawn and chorizo tray bake

With seasoned prawns and tasty chorizo bits, this Cajun-style tray bake is a flavour explosion. It’s made using Coles Deli Thawed Raw Black Tiger Prawns, supplied by Tassal.





  • 1 1/2 cups (330g) long-grain white rice
  • 1 small brown onion, finely chopped
  • 3 cups (750ml) chicken stock
  • 410g can crushed tomatoes
  • 2 garlic cloves, crushed
  • 1 tbs Cajun seasoning
  • 1 chorizo sausage, thinly sliced
  • 2/3 cup (80g) frozen peas
  • 1/4 cup coarsely chopped coriander
  • 500g Coles Deli Thawed Raw Black Tiger Prawns
  • Coriander sprigs, to serve
  • Lemon wedges, to serve



Preheat oven to 200°C. Place the rice, onion, stock, tomato, garlic and Cajun seasoning in a large roasting pan. Stir to combine. Cover tightly with foil. Bake, stirring halfway through cooking, for 30 mins or until the rice is just tender.


Meanwhile, heat a medium frying pan over medium-high heat. Cook the chorizo, turning, for 3-4 mins or until golden.


Uncover the rice mixture and stir in the peas and chopped coriander. Arrange chorizo and prawns over pea mixture. Bake, uncovered, for 5 mins or until prawns curl and change colour. Sprinkle with coriander sprigs and serve with lemon wedges. 


Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.