Meal Planner

Jambalaya recipe


Jambalaya is a traditional rice dish from Louisiana that’s packed full of vegetables, meat and fish. Besides being super tasty and filling, this is quick and easy to prepare. If buying frozen prawns, a 250g bag should give the required amount once thawed and drained.

Preparation time: 15 minutes

Cooking time: 35 minutes


Serves: 4 people

  • 1 pinch Black Pepper
  • 1 tbsp Cajun Seasoning
  • 2 sticks Celery
    thinly sliced
  • 800 ml Chicken Stock Cube
  • 1 tin Chopped Tomatoes
  • 200 g Chorizo Sausages
  • 2 cloves Garlic
  • 1 - Lemon
  • 1 - Onion
    thinly sliced
  • 1 - Red Pepper
    thinly sliced
  • 1 pinch Salt
  • 250 g SuperValu Easy Cook Long Grain Rice
  • 1 handfull SuperValu Fresh Parsley Flat Leaf
    roughly chopped
  • 2 sprigs SuperValu Fresh Thyme
    leaves only
  • 175 g SuperValu Tiger Prawns
    peeled and deveined


  1. Heat a wide sauté pan (that has a tight-fitting lid) over a medium heat. Add the chorizo and cook for 2 to 3 minutes, until it’s beginning to catch colour. Remove to a plate lined with kitchen paper, leaving the oil behind.
  2. Add the onion, celery and peppers to the oil and gently fry for 5 to 6 minutes, until soft. Add the garlic, Cajun seasoning and thyme and cook for 1 minute more.
  3. Pour in the rice, stock and tomatoes and bring to the boil. Pop the lid on and reduce the heat to simmer very gently for 20 to 25 minutes, until the liquid is absorbed and the rice is tender.
  4. Stir the chorizo and prawns through and cook for a further 1 to 2 minutes, until the prawns turn pink. Season to taste and serve with a scattering of parsley and with lemon wedges on the side for squeezing over.
  • Mary, 14 Jan 17

    4 stars rating
    Delicious & a great winter dish! Very easy to prepare also. I subbed the chicken stock with beef for a slightly richer taste.
  • Mary o'Brien, 1 Sep 16

    5 stars rating
    Excellent one pot wonder dish
  • Teresa S., 23 May 16

    5 stars rating
    Absolutely fantastic. My husband had three helpings. The only thing I might add is that the prep time took me a bit longer than the 10 minutes stated (though I am not a very experienced cook, so maybe that will come with time).
  • Ciara , 15 May 16

    5 stars rating

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