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For a speedy dinner, give this Prawn jambalaya a go. Packed with rich tomato and crispy chorizo, it's bound to be a family favourite. 

  • Serves4
  • Cook time35 minutes
  • Prep time20 minutes
Prawn jambalaya


  • 1 tbs olive oil
  • 1 chorizo sausage, thinly sliced
  • 1 brown onion, finely chopped
  • 2 garlic cloves, crushed
  • 2 celery sticks, finely chopped
  • 1 red capsicum, seeded, diced
  • 1 tbs Cajun seasoning
  • 2 dried bay leaves
  • 400g can crushed tomatoes
  • 1½ cups (300g) long-grain rice, rinsed, drained
  • 3 cups (750ml) chicken stock
  • 20 green banana prawns, peeled leaving tail intact
  • ⅓ cup flat-leaf parsley leaves
  • Crusty bread, to serve
  • Lemon wedges, to serve

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.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Heat half the oil in a large frying pan over medium heat. Add chorizo. Cook, stirring for 3 mins or until golden brown. Transfer to a plate.
  2. Step 2

    Add onion, garlic, celery and capsicum to the pan. Cook, stirring for 3 mins or until just tender. Add Cajun seasoning and bay leaf. Cook, stirring for 1 min or until fragrant. Return chorizo to the pan and add tomatoes, rice and stock. Stir to combine. Bring to the boil. Reduce heat to low and simmer for 20 mins.
  3. Step 3

    Arrange prawns over the rice. Cover and steam for 5 mins or until prawns are cooked through and all liquid has been absorbed. Gently stir prawns through rice. Top with parsley and serve with bread and lemon wedges.