Chicken, Chorizo and Prawn Jambalaya ( Gluten Free )

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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

Jambalaya gluten free


  • 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

To serve:

  • 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.

Nutritional Information

Screenshot 2019 12 03 Chicken Chorizo and Prawn Jambalaya

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