Creole Style Prawn Jambalaya

Super speedy supper dish and 2 of your 5 a day.

Serves: 4
Prep Time:
10 minutes
Cooking Time:
10 minutes

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Creole Style Prawn Jambalya


  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.


The word ‘jambalaya’ comes from the Provençal word meaning ‘mix up’ — so why not try varying the ingredients you add to your rice.


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

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