Prawn and Chorizo Jambalaya Recipe

(5 ratings)

The ideal comfort food, our prawn and chorizo jambalaya is bursting with rich flavour and summer colors.

Prawn and Chorizo Jambalaya
(Image credit: Future)
Preparation Time20 mins
Cooking Time40 mins
Total Time1 hours
Nutrition Per PortionRDA
Calories455 Kcal23%
Saturated Fat8 g40%
Fat18 g26%
Carbohydrates48 g18%

Full of sunny flavours, this prawn and chorizo jambalaya will please any dinner party guest or work as a family supper when you want to make something a little more special.

Summer is a great time for seafood which is why we've replaced the classic chicken with succulent grilled prawns. They're not the cheapest ingredient so feel free to use peeled prawns if that's easier; these will also work if you have some squeamish guests. 


  1. Heat the oil in a large, non-stick lidded saucepan. Add the chorizo and fry for 2-3 mins, until the oil has released from the chorizo. Remove from the pan, leaving the oil behind, and set aside.
  2. Add the onion, celery and green pepper to the pan and fry on low for 8-10mins until softened. Add the garlic and fry for a further 2 mins.
  3. Stir through the cajun seasoning then tip in the rice and add the chorizo back in with the tinned tomatoes, tomato puree, thyme leaves and fish stock. Give it all a good mix, pop the lid on and cook for 20mins, stirring occasionally. If at any point it seems too dry, add a little water. 
  4. Meanwhile, grill the prawns under a hot grill. Once the jambalaya is cooked, Remove from the heat and place the prawns on top before taking to the table. Serve with dollops of soured cream and lime wedges.


  • 1tsp vegetable oil
  • 200g chorizo, sliced
  • 1 onion, chopped
  • 2 celery sticks, chopped
  • 1 green pepper, deseeded and chopped
  • 4 garlic cloves, crushed
  • 1tbsp Cajun seasoning
  • 300g long-grain rice
  • 1tbsp tomato puree
  • 1 x 400g tin tomatoes
  • 2 sprigs of fresh thyme
  • 600ml fish stock
  • 16 large skin-on prawns
  • to serve:
  • small handful chopped parsley
  • 150ml soured cream
  • lime wedges

Try a more classic jambalaya

For a more classic flavour combination replace the prawns with grilled chicken and the fish stock with chicken stock

Samuel Goldsmith

After leaving university with a BSc in Food from the University of Birmingham, Samuel embarked on a career in teaching; he taught cookery to teenagers at secondary school level. At the weekends, he worked as a sous chef and assisted on food photography shoots during the holidays. 

After 8 years as a teacher, he decided to concentrate fully on food writing. Nearly 15 years after he began his professional food career, his work has featured in national and international publications including Waitrose Food, Australian Delicious, and the LAD Bible Group. Samuel was also a nutritional consultant for BBC’s Eat Well for Less. Throughout his career he has specialised in recipe writing and he still loves to teach people how to cook (although he’s not quite as patient as he used to be!).

After travelling Europe searching for the best coffee shops, he landed the perfect role working across woman&home, Woman’s Weekly, Country Homes & Interiors, Livingetc, Homes & Gardens and GoodtoKnow. Along with the Test Kitchen team, he produces recipes and looks after the content for these magazines and websites and others in the Future portfolio. 

Away from Future, Samuel is also Co-Vice Chair of the Guild of Food Writers and a Trustee of 91 Ways CIC. He can usually be found binge-watching TV shows, wandering a museum or escaping the city for greener and sunnier climates. He also dreams of buying a run-down Italian villa and turning it into a cookery school in the sun.