This hearty, rich Chicken, Chorizo and Prawn Jambalaya is great for family gatherings. Just plonk it on the table with a few wedges of lemon and let everyone dig in.
Prep Time: 10 mins | Cook Time: 1 hr | Total Time: 1 hr 10 mins
- 1 tbsp olive oil
- 1 large onion finely chopped
- 1 stick celery chopped
- Pinch of salt
- 2 cloves of garlic peeled and finely chopped
- 3 chicken breasts chopped into chunks
- 120 g chorizo chopped into chunks
- 1 red pepper chopped
- 450 g long grain rice
- 1 tbsp Cajun seasoning
- 1 tsp paprika
- 1 tbsp tomato puree
- 14 oz (400ml) tin chopped tomatoes
- 4 cups (960ml) chicken stock (use bouillon or gluten free stock if needed for gluten free)
- Pinch of salt and pepper
- 1 cup (100g) okra chopped (this is optional, or you could use green peppers or courgette instead)
- 18 de-veined king prawns, tail on
- 2 spring onions/scallions chopped
- 1 lemon chopped into wedges
- Heat the olive oil in a large casserole pan, add in the onions, celery and a pinch of salt. Cook on a low heat for about 5 minutes until the onions have softened.
- Add in the garlic and continue to cook for another minute, then add in the chicken and cook (giving it the occasional stir) for about 5 mins until the chicken is sealed.
- Add in the chorizo and cook for another couple of minutes, then add in the red peppers, cook for another minute before adding the rice.
- Given the rice a stir and add in the Cajun spice, paprika and tomato puree. Stir together until everything is coated in the spices.
- Add in the chopped tomatoes and about 3 1/4 cups (780ml) of the stock. Stir and bring to the boil. Keep giving everything a stir to prevent the rice sticking to the bottom.
- Once it’s reached bubbling point, place the lid on and turn the heat down so that the dish is barely bubbling. Cook for about 20 minutes, giving it a stir every so often to prevent the rice from sticking. You may find that the rice is starting to look too dry, if so, add some more stock.
- After the 20 mins are up, add in the chopped okra, give everything a stir, add a bit more of the stock if needed, place the lid back on a cook for another 5 mins.
- After the 5 mins, test the rice, if it’s nearly cooked, place the prawns (shrimp) on top, put the lid back on and cook for a further 5 mins. If the rice is still hard, continue to cook (adding a little more stock water again if needed) until it’s nearly ready before adding the prawns.
- Once cooked, sprinkle on the chopped spring onions/scallions and serve with wedges of lemon.