Chicken and Prawn Jambalaya

Chicken and Prawn Jambalaya

Chicken and Prawn Jambalaya

Prep Time
10 Minutes
Cook Time
30 Minutes
A classic Cajun dish combining the holy trinity of pepper and celery with diced chicken, chorizo, rice and prawns, flavoured with a smoky blend of Chilli Powder, herbs and spices, all cooked in one pan for a really tasty meal for everyone.
  • 1 tablespoons oil

  • 1 small onion, diced

  • 1 green pepper, diced

  • 1 large stick celery, sliced

  • 225 gram (8 ounce) boneless, skinless chicken breasts or thighs, diced

  • 100 gram (4 ounce) chorizo or smoked sausage, thickly sliced

  • 4 teaspoon Cajun Seasoning

  • 325 gram (11 ounce) long grain rice

  • 600 millilitre (1 pint) chicken stock

  • 125 gram (5 ounce) cooked King prawns, defrosted if frozen

  • 4 spring onions, sliced

  • Lemon wedges to serve


  • 1 Heat the oil and fry the onion, pepper and celery for 2-3 minutes. Stir in the chicken and chorizo and cook for a further 3-4 minutes, until browned, stirring frequently.
  • 2 Stir in the Perfect Shake Cajun Special Blend and rice and cook for 1 minute, stirring frequently.
  • 3 Gently pour in the chicken stock and bring to the boil. Cover with a tight-fitting lid and cook on a medium heat for 14-15 minutes, stirring half-way through, or until the rice is just cooked through.
  • 4 Stir in the prawns and spring onions and cook for a further 1-2 minutes, until the prawns are heated through. Serve with a squeeze of lemon juice.