• The Coach House Kitchen

Chicken, Chorizo and King Prawn Jambalaya

This jambalaya recipe is a big bowl of comfort that I'm sure anyone will enjoy. You can have it with just Chicken and Chorizo if you'd rather it without prawns. If you have a Cajun spice mix already in your cupboards, use this instead of all the spices listed in the ingredients.

Ingredients (serves 4):

  • 225g chorizo, sliced

  • 500g chicken thigh, chopped into large chunks

  • 165g raw king prawns

  • 1 white onion, chopped

  • 1 red pepper, sliced

  • 3 garlic cloves

  • Cajun-spice mix (see below how to make)

  • 250g basmati rice

  • 400g tinned plum tomatoes

  • 350ml chicken stock

  • Salt to season

  • Fresh chives to garnish

For the cajun-spice mix:

  • 1tsp paprika

  • 1tsp cayenne pepper

  • 1tsp onion powder

  • 1tsp garlic powder

  • 1tsp dried thyme

  • 1tsp ground black pepper

  • 1tsp ground white pepper


  • Place a large pan over a medium-high heat on the stove and add the chorizo and cook for 5-7 minutes. You don't need any oil as the chorizo will release the fat as it cooks

  • Set the chorizo aside in a bowl, leaving the chorizo oil in the pan. Then add the chicken and brown for 5-7 minutes

  • Remove the chicken from the pan and set to one side. Next, add the chopped onions and a dash of salt to soften

  • Then, stir in the sliced red pepper and garlic, leave to soften for a few minutes. Then add the chicken and chorizo back to the pan

  • Mix in all of the spices or if you have it, use 1tbsp of pre-made cajun spice mix

  • Tip in the basmati rice and stir to incorporate with the rest of the ingredients, then pour in the chicken stock and plum tomatoes

  • Cover with a lid and simmer for 20 minutes, or until the rice is tender

  • Add the raw king prawns and replace the lid to simmer for another 5-7 minutes to cook the prawns through

Serve up the jambalaya in a bowl and top with freshly chopped chives to garnish

Cook using these step-by-step pictures:

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