Creole-style prawn jambalaya


1 tsp sunflower oil
1 red onion, chopped
2 red peppers, deseeded and diced
2 celery stalks, sliced
60g Cooks' Ingredients Diced Chorizo
2 x 250g packs Tilda Steamed Brown Basmati Rice
200g Waitrose Raw Jumbo King Prawns
2 tomatoes, roughly chopped
1-2 tsp Bart Creole Spice Mix
25g pack fresh flat-leaf parsley, chopped


1. Heat the oil in a large frying pan and cook the onion, peppers, celery and chorizo for 5 minutes until the vegetables have softened.

2. Meanwhile, heat the rice in a microwave according to the packet instructions.

3. Stir the prawns, tomatoes and spice mix into the pan and cook for 2 minutes. Add the warm rice and continue to stir-fry for a further 2 minutes until the prawns are cooked through and the jambalaya is piping hot. Stir through the parsley and serve.

Cook's tip

The word 'jambalaya' comes from the Proven├žal word meaning 'mix up' - so why not try varying the ingredients you add to your rice.

  • Preparation time: 10 minutes
  • Cooking time: 10 minutes
  • Total time: 20 minutes 20 minutes

Serves: 4

Nutritional Info

Typical values per serving:

Energy 1418.376kJ
Fat 9.8g
Saturated Fat 3g
Carbohydrate 42.9g
Sugars 9.1g
Salt 1.6g

19.9g protein, 5.9g fibre

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4 stars

Average user rating Based on 71 ratings

This recipe was first published in Mon Aug 12 11:18:00 BST 2013.