This super easy prawn and chorizo jambalaya is big on flavour and perfect for a weeknight family meal. Tuck into a bowl of deliciously spiced rice sprinkled with crispy chorizo and juicy prawns for a super comforting dinner that goes great with a glass of white.
Jambalaya is a popular New Orleans meal with influences from Spain, France, and Africa. It's a classic one-pan homestyle meal with a long history.
Andouille sausage, poultry or pork, and seafood such as prawn are the most popular ingredients. Jambalaya also includes lots of veggies such as onion, peppers, and celery that all get cooked together in the same pan.
I love jambalaya not just because there's less washing up to do, but also because it's incredibly tasty. My version is made with chorizo sausage and cooked prawns plus loads of green pepper and onion.
I serve it with lemon wedges on the side so everyone can add as much juice they want to brighten the jambalaya.
Ingredients and substitutions
To make this prawn and chorizo jambalaya, you only need a handful of fresh ingredients, rice and spices.
Here's what goes into it.
Chorizo — You can use either regular or spicy chorizo to make this jambalaya. I like to cut it into smaller bits that turn crunchy when I fry them. Andouille sausage and kielbasa are good substitutions if you don't want to use chorizo.
Cooked prawns — I typically add ready-cooked prawns to the jambalaya for extra convenience, but you can use raw prawns as well. Just make sure you add them 3-4 minutes before turning down the heat, so they have time to turn pink and cook on the inside.
Onion, green peppers and celery — This veggie trio is used to make a soffrito after you fry the chorizo for a couple of minutes. Make sure you cook the veggies until soft so they have time to release their flavours properly.
Long rice — Jambalaya is typically made with long rice and any type would do, including basmati. Don't use risotto rice such as arborio because it's too starchy, and it will turn into mush.
Spices — A mix of paprika, ground cumin, red chilli flakes, and thyme will infuse the jambalaya with so much flavour. If you want it spicier, you can also add some cayenne pepper or up the quantity of red chilli flakes.
Cherry tomatoes — I like fresh tomatoes in jambalaya because they're so much more flavorful than the canned ones. if you don't have fresh tomatoes handy, you can use half a can of chopped tomatoes instead.
Sriracha sauce — This is optional but highly recommended if you want your jambalaya to have some extra kick.
How do you make prawn and chorizo jambalaya?
Next, add the onion, green pepper, and celery and cook for 5-6 minutes until they soften. Add the garlic and cook for another minute until fragrant.
Add the rice and toast it with the spices for 1-2 minutes. Stir in the cherry tomatoes and stock and bring to a simmer. Lower the heat and simmer for 20 minutes or until the rice is al dente, stirring occasionally.
Stir in the cooked prawns, parsley and sriracha and season to taste. Serve with lemon wedges on the side and extra sriracha sauce if you like.
Recipe notes and tips
- If you want to have a glass of wine with your prawn and chorizo jambalaya, choose a Pinot Grigio, Sauvignon Blanc or a Riesling.
- You can use brown rice for this jambalaya, but keep in mind that you'll need to cook it longer.
- The jambalaya freezes well. Just allow it to cool completely and freeze in an airtight container for up to one month. To reheat, defrost it in the fridge overnight and microwave on full power for 3-4 minutes until piping hot.
If you liked this easy prawn and chorizo jambalaya, have a look at some of my other rice recipes:
- 1 tablespoon olive oil
- 125 g (4.5 oz) chorizo, diced
- 1 medium onion, diced
- 1 sweet green pepper, diced
- 2 celery stalks, diced
- 2 garlic cloves, minced
- 1 tablespoon paprika
- 1 teaspoon ground cumin
- ½ teaspoon red chilli flakes
- 1 tablespoon fresh thyme, finely chopped
- 300 g (1 ½ cup) long grain rice
- 8 cherry tomatoes, quartered
- 1 litre vegetable stock
- 200 g (7 oz) cooked prawns
- 1 tablespoon sriracha sauce
- Fresh parsley, a handful
- Heat the olive oil in a wide, deep frying pan or a shallow casserole. Fry the chorizo over medium-high heat for 3-4 minutes, stirring occasionally.
- Next, add the onion, green pepper, and celery and cook for 5-6 minutes until they soften. Add the garlic and cook for another minute until fragrant.
- Stir in the paprika, ground cumin, red chilli flakes, and thyme and continue to cook for another minute.
- Add the rice and toast it with the spices for 1-2 minutes. Stir in the cherry tomatoes and stock and bring to a simmer. Lower the heat and simmer for 20 minutes or until the rice is al dente, stirring occasionally.
- Stir in the cooked prawns, parsley and sriracha and season to taste. Serve with lemon wedges on the side and extra sriracha sauce if you like.
Amount Per Serving: Calories: 386Total Fat: 17gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 133mgSodium: 1693mgCarbohydrates: 34gFiber: 3gSugar: 6gProtein: 23g
Nutritional information is an estimate provided by an online nutrition calculator.