Cajun Jambalaya Soup

Cajun Jambalaya Soup

Cajun Jambalaya Soup

Prep Time
5 Minutes
Cook Time
25 Minutes
  • 2 tablespoons olive oil

  • 2 chicken breasts, cut into bite-sized pieces

  • 100 grams cooking chorizo, sliced into rounds

  • 1 onion, diced

  • 1 red pepper, chopped

  • 2 tablespoons Cajun Seasoning

  • 2 tablespoons plain flour

  • 1 litre chicken stock

  • 1 X 400g tin of chopped tomatoes

  • 100 grams long grain rice

  • 200 grams raw prawns

Cooking tip
  1. Substitute the chorizo for Andouille sausage, if available locally.


  • 1 In a large sauté pan, heat 1 tbsp olive oil over a medium heat, then brown the chicken and chorizo for 5 minutes. Remove from the pan and set aside.
  • 2 Add the remaining olive oil to the pan and sauté the onion and red pepper with the Schwartz Cajun Seasoning until soft. Stir through the plain flour and add the chicken and chorizo back to the pan.
  • 3 Pour the chicken stock, chopped tomatoes and rice into the pan and bring to a simmer. Reduce the heat and cook for a further 15 minutes, stirring occasionally.
  • 4 Stir the raw prawns through the soup and cook for a further 5 minutes, or until the prawns are cooked through. Season to taste before serving.