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Prep 15 minutes
Total 50 minutes
Serves
US | Metric
Ingredients
  • 20 king prawns, peeled and deveined.
  • 1 green pepper, roughly chopped.
  • 1 red pepper, roughly chopped.
  • 1 stick of celery, roughly chopped.
  • 1 large white onion, roughly chopped.
  • 2 garlic cloves, roughly chopped.
  • 400 g basmati rice.
  • 1 litre of chicken stock.
  • 500 g of tomato passata.
  • 200 g cooking chorizo sausages, sliced.
  • 4 tsps of Cajun seasoning.
  • 1 tsp of dried oregano.
  • 1 lime.
  • A handful of fresh coriander, roughly chopped.
Spicy King Prawn & Chorizo Jambalaya Spicy King Prawn & Chorizo Jambalaya

Spicy King Prawn & Chorizo Jambalaya

This is such a great dish, big fat juicy prawns with the smokey spicy chorizo that together work so well. Just pop in the middle of the table and let everyone took in.


  1. In a hot pan add a drizzle of olive oil followed by the onions, celery and peppers. Season with salt and pepper and fry over a medium heat for 10 till the veg start to get a nice bit of colour. Give it a stir every so often.
  2. Add the chorizo along with the garlic and 3 tsps of Cajun seasoning, the dried oregano and continue to fry for 2-3 minutes.
  3. Add the rice, mix with everything to get it nicely coated and fry for 1 minute. Turn the heat down add the passata and cookout for 2 minutes. Now add the stock, bring to the boil then reduce and simmer for 20-25 minutes or till the rice is cooked. If need be add a little water. When the rice is done turn off the heat and allow to rest while you fry the prawns.
  4. Coat the prawns in the remaining teaspoon of Cajun seasoning and mix well. Get a frying pan over a high heat and get really hot. Add a drizzle of oil and cook the prawns for 2 minutes on each side, then place into a bowl. (Make sure prawns are thoroughly cooked through). Cut the line in half and squeeze half the juice over the prawns and the other half over the rice. Sprinkle the coriander over the rice and mix through. Scatter the prawns over the rice and serve immediately.

Passionate self-taught home cook and recipe developer, eating and cooking my way through life. Creating simple and tasty recipes to suite everyone.


MasterChef UK 2017 contestant, member of the Sainsbury's Tastemaker team and Carbon Free Dining ambassador.

Spicy King Prawn & Chorizo Jambalaya

This is such a great dish, big fat juicy prawns with the smokey spicy chorizo that together work so well. Just pop in the middle of the table and let everyone took in.

favorite
print
rate
Prep 15 minutes
Total 50 minutes
Serves
US | Metric
Ingredients
  • 20 king prawns, peeled and deveined.
  • 1 green pepper, roughly chopped.
  • 1 red pepper, roughly chopped.
  • 1 stick of celery, roughly chopped.
  • 1 large white onion, roughly chopped.
  • 2 garlic cloves, roughly chopped.
  • 400 g basmati rice.
  • 1 litre of chicken stock.
  • 500 g of tomato passata.
  • 200 g cooking chorizo sausages, sliced.
  • 4 tsps of Cajun seasoning.
  • 1 tsp of dried oregano.
  • 1 lime.
  • A handful of fresh coriander, roughly chopped.
  1. In a hot pan add a drizzle of olive oil followed by the onions, celery and peppers. Season with salt and pepper and fry over a medium heat for 10 till the veg start to get a nice bit of colour. Give it a stir every so often.
  2. Add the chorizo along with the garlic and 3 tsps of Cajun seasoning, the dried oregano and continue to fry for 2-3 minutes.
  3. Add the rice, mix with everything to get it nicely coated and fry for 1 minute. Turn the heat down add the passata and cookout for 2 minutes. Now add the stock, bring to the boil then reduce and simmer for 20-25 minutes or till the rice is cooked. If need be add a little water. When the rice is done turn off the heat and allow to rest while you fry the prawns.
  4. Coat the prawns in the remaining teaspoon of Cajun seasoning and mix well. Get a frying pan over a high heat and get really hot. Add a drizzle of oil and cook the prawns for 2 minutes on each side, then place into a bowl. (Make sure prawns are thoroughly cooked through). Cut the line in half and squeeze half the juice over the prawns and the other half over the rice. Sprinkle the coriander over the rice and mix through. Scatter the prawns over the rice and serve immediately.

Passionate self-taught home cook and recipe developer, eating and cooking my way through life. Creating simple and tasty recipes to suite everyone.


MasterChef UK 2017 contestant, member of the Sainsbury's Tastemaker team and Carbon Free Dining ambassador.

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