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Rick Stein’s Chicken, Chorizo and Prawn Jambalaya

Packed with chunks of chicken, juicy prawns and spicy chorizo, this fragrant rice dish is ideal for easy midweek meals.

From the book


The origins of jambalaya were probably a paella-type dish from Southwest France and Catalan Spain, but with what was available locally in Louisiana rather than olive oil and saffron. The combination of green peppers, celery and onions is known as the ‘holy trinity’ and is the flavour that most typifies Creole cookery. I use chorizo and paprika in but you could use a smoked Polish sausage instead.

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4 tbsp sunflower oil
100g chorizo, diced
2 tsp pimentón, diced
8 garlic cloves, chopped
1 onion, chopped
2 green peppers, deseeded and chopped
4 celery sticks, sliced
½ tsp dried oregano
2 skinless, boneless chicken breasts, cut into bite-sized pieces
12 raw peeled prawns
450g long-grain rice
750ml chicken stock
3 spring onions, trimmed, thinly sliced
salt and black pepper
To serve:
tabasco sauce
lemon wedges


Heat the oil in a large, deep frying pan, add the chorizo and fry until lightly browned. Add the pimentón, garlic, onion, peppers, celery, chillies and oregano, then cook over a medium heat until softened.

Add the chicken and fry for 2 minutes, then add the prawns and rice and stir for 1 minute.

Pour in the chicken stock and season with salt and pepper, then bring to the boil. Cover the pan with a lid and simmer gently for about 8 minutes. Add the prawns, cover again and simmer for about another 4 minutes, until the rice is tender and has absorbed the liquid.

Stir in the spring onions and serve with Tabasco sauce and lemon wedges.


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From the book: Rick Stein’s Simple Suppers

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