Prawn & Chorizo Jamabalaya

Updated: Aug 31, 2018

Serves  6      Skill  Easy    Cook  1 hour

This flavoursome Cajun rice dish gets a kick from cayenne pepper.


1 red onion (peeled and finely chopped) 2 garlic cloves (peeled and crushed) 1 red pepper (deseeded and finely chopped) 1 yellow pepper (deseeded and finely chopped) 6 spring onions (finely chopped) 1 red chilli (deseeded and finely chopped) 2 sticks of celery (finely chopped) 1 tsp oregano pinch of allspice salt and pepper for seasoning 1 tbsp of tomato puree 1 tin chopped tomatoes 1 bayleaf 2 tbsp of olive oil parsley for garnish 1 tsp cayenne pepper 225g chorizo (finely chopped) 2 x 160g king prawns 5 tsp smoked paprika 700 mls of veg stock 500g brown rice – already precooked (cook in salted water with 1tbsp of tumeric) Tabasco sauce for seasoning (optional)


On a medium heat add olive oil to a large wok style pan, add onions, stirring occasionally, for 5 minutes or until golden. Add the chorizo. Cook, turning once, for 6-8 minutes or until golden. Stir in celery, red pepper, yellow pepper, spring onions, red chilli, and garlic. Cook, stirring occasionally, for 10 minutes. Add the precooked rice, tomato puree, tinned tomatoes, bayleaf, smoked paprika, allspice, oregano and cayenne pepper. Stir in stock. Increase heat to high and bring to the boil. Reduce heat to low. Simmer for 10 minutes, stirring occasionally. Stir in the prawns. Cook for 5 minutes or until the prawns are cooked through. Remove the bayleaf. Season with salt and pepper. Transfer to a platter and top with parsley. Enjoy!

Notes – Place the bottle of Tabasco Sauce on the table so those who love their food intense and spicy can help themselves.

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