Prawn Jambalaya Recipe

This hearty Prawn Jambalaya is my ultimate comfort food—think juicy chicken, smoky chorizo, and plump prawns, all snuggled up with peppers and a punchy Cajun kick. It’s a one-pot wonder that brightens chilly nights and wows at family gatherings, delivering layers of flavor with every spoonful. Jambalaya just doesn’t get better than this, gluten-free too, and—best part—it’s all made in a single pan! Whether you’re feeding a crowd or just need a pick-me-up, you’ll fall hard for this classic Prawn Jambalaya.

Ingredients You’ll Need

Every ingredient in this Prawn Jambalaya matters, and it’s amazing how such common kitchen staples come together to create something so special. Here’s what you’ll need and why each ingredient shines in the final dish.

• Olive oil: The luscious base for browning chicken and building flavor from the ground up.
• Chicken thighs: Preferably skinless and boneless for extra juice and tenderness in each bite.
• Chorizo sausage: Smoky, spicy, and rich, it infuses the entire dish with unbeatable depth.
• Brown onions: Sweetness and body for the sauce, essential for balance.
• Garlic: Essential aromatic that adds a mellow warmth to the mix.
• Celery stalks: Crunch and a subtle earthiness to keep everything fresh.
• Cajun seasoning: The heart and soul of jambalaya—add more if you love a little extra heat.
• Sweet paprika: Gives gorgeous color and a gentle hint of smokiness.
• Crushed chili flakes: A pinch for just the right note of fiery excitement (add more if you dare!).
• Red capsicum (bell pepper): Sweet, vibrant, and the first pop of color.
• Green pepper: Classic in jambalaya, adding crunch and a grassy green edge.
• Canned diced tomatoes: For a tangy, tomato-rich base that ties everything together.
• Chicken stock: Makes the rice tender, infuses every grain with savory flavor.
• Long grain white rice: Absorbs all the goodness without getting mushy—don’t use anything too starchy!
• Prawns: The grand finale—juicy, sweet, and utterly irresistible (I always sneak in a few extra!).
• Fresh flat-leaf parsley: A burst of freshness to sprinkle over just before serving.
• Lemon wedges: The squeeze of brightness that wakes up every bite.

How to Make Prawn Jambalaya

Step 1: Brown the Chicken

Heat olive oil in a large, heavy-based saucepan over medium heat. Add your chicken thighs, letting them sizzle away for about 10 minutes, turning to brown all over. The goal is golden and slightly crisp edges—this gives amazing flavor later on. Once beautifully browned, remove the chicken and keep it warm under some foil.

Step 2: Build the Flavor Base

In the same pan, toss in the chorizo, chopped onions, garlic, celery, Cajun seasoning, sweet paprika, and a pinch or two of chili flakes. Let everything cook gently for around 10 minutes, stirring every so often, until the veggies are soft and fragrant and the chorizo oils have colored everything a lovely orange. Now’s when you add the chopped red and green peppers for that unmistakable jambalaya crunch.

Step 3: Simmer with Tomatoes and Stock

Time to return the chicken to the pan and tip in the diced tomatoes and chicken stock. Give everything a gentle stir, then bring the lot to a boil. Once bubbling, lower the heat, cover with a lid, and let it simmer for 10 more minutes—just until the peppers start to soften. That broth is soaking into everything already!

Step 4: Add Rice and Cook

Now scatter the rice over the bubbling mixture, making sure it’s all submerged. Put the lid back on and cook covered for 12 minutes, resisting the urge to peek. The rice will swell and soak up every last drop of that divine flavor, without turning mushy.

Step 5: Prepare the Prawns

While the rice does its thing, shell and devein the prawns, but don’t remove those lovely tails—they look gorgeous and add a touch of elegance when serving. If you’re like me, add a couple extra for good measure!

Step 6: Cook the Prawns

Scatter the prawns on top of the rice, cover the pan, and let everything cook gently for another 3 minutes. The prawns should just turn opaque—don’t overcook! Then, remove the pan from the heat, let it stand covered for 5 more minutes so everything settles, and the rice gets perfectly fluffy. Fluff everything up with a fork, fold in the parsley, and season to taste.

How to Serve Prawn Jambalaya

Garnishes

The finish line! Sprinkle your Prawn Jambalaya with plenty of fresh flat-leaf parsley, then tuck a wedge or two of lemon at the edge of each serving. That zesty squeeze brightens the spices and brings all those flavors to life—don’t skip it!

Side Dishes

This jambalaya is a meal in itself, but if you want something extra, a simple green salad, cornbread, or a batch of roasted veggies will keep the mood cozy and communal. For a party, serve with bowls of extra lemon wedges, hot sauce, and crusty bread to mop up the saucy bits.

Creative Ways to Present

Pile your Prawn Jambalaya high in a colorful casserole dish and set it straight on the table for sharing. Or, for something more fun, serve in individual bowls, each crowned with their own prawn and parsley bouquet. For gatherings, hollow out small bread rolls and fill them for handheld jambalaya bursts!

Make Ahead and Storage

Storing Leftovers

Once cooled, store leftover Prawn Jambalaya in an airtight container in the fridge. It’ll keep well for up to three days, and the flavors often deepen overnight, making every spoonful tomorrow even more savory and satisfying.

Freezing

If you want to save some for later, portion your cooled jambalaya (prawns and all) into freezer-safe containers. It’ll freeze beautifully for up to three months. Defrost overnight in the fridge before reheating to keep the prawns tender.

Reheating

To reheat, simply warm the Prawn Jambalaya gently in a saucepan over low heat, adding a splash of chicken stock or water if needed to loosen things up. Microwave works too, but be careful not to overcook the prawns—just until everything is hot and steaming.

FAQs

Can I use frozen prawns for Prawn Jambalaya?

Absolutely! Thaw them fully and pat dry before adding to the pan, just like you would with fresh ones. They’ll cook quickly and still taste delicious.

Is there a vegetarian version of jambalaya?

You can swap chicken and prawns for more veggies (like mushrooms and okra) and use plant-based sausage for the smoky element. Just be sure to amp up the Cajun seasoning!

Can I make this Prawn Jambalaya spicier?

Yes—you’re in good company! Double up on the Cajun seasoning or toss in extra chili flakes for a bigger kick. Don’t forget to let everyone know it’s got some heat.

What’s the best rice to use?

Stick with long grain white rice. Short grain or risotto rice turns mushy and won’t give you that lovely separate texture you want in jambalaya.

How can I tell when the prawns are perfectly cooked?

Prawns cook in just a few minutes; as soon as they turn bright pink and opaque, they’re done! Overcooking can make them chewy, so keep a close eye during those last precious minutes.

Final Thoughts

There’s just something truly special about making and sharing a big pot of Prawn Jambalaya. All that color, rich spice, and mix of textures feels like a celebration every time. I hope you enjoy every spoonful—and maybe even make it your new family favorite, too!