Creole-style prawn jambalaya
Waitrose and Partners

Creole-style prawn jambalaya

Straight from New Orleans, this spicy rice and seafood dish is filled with flavour.

4 out of 5 stars(1) Rate this recipe
  • Serves4
  • CourseMain meal
  • Prepare10 mins
  • Cook10 mins
  • Total time20 mins

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  • 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
  • 2 tsp Bart Creole Seasoning
  • 25g 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 Provençal word meaning 'mix up' - so why not try varying the ingredients you add to your rice.


Typical values per serving when made using specific products in recipe


1,418.38kJ/ 339kcals



Saturated Fat












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Overall rating (4/5)

4 out of 5 stars1 rating