Easy Jambalaya Recipe

Easy Jambalaya Recipe

With a full time job and other grown up responsibilities, finding the time to make healthy, fresh meals to feed our family of four can be a huge pain in the arse burden. 

So when I do find a simple, filling recipe, I tend to make the most of it. We started making this warming jambalaya about six years ago and it soon became a regular on the menu. The fact that it requires minimal effort and can all be made in one pan is also a bonus for me. Yay for less washing up!

This weekend, the kids specifically asked if we could make a batch of this old favourite so I thought I’d share it with you guys too.

Homemade Jambalaya (serves approx 4 people)


  • A pinch of dried chilli flakes
  • 1 tbsp olive oil
  • 2 cloves of garlic
  • A handful of fresh parsley
  • 1 tsp cayenne pepper
  • 1 tsp paprika
  • 1 large onion
  • 4 sticks of celery
  • 2 chicken breasts
  • 1 tin of chopped tomatoes
  • 1 tbsp of tomato puree
  • 225g of chorizo
  • 1 cup of long grain rice
  • 12 prawns
  • 1 pint of chicken stock


  1. Chop the celery, onions, peppers, chicken and chorizo in to bite-sized pieces. Heat the olive oil in a large pan/wok (I use my trusty Le Creuset cast iron one)
  2. Add the chilli flakes and chicken. Cook until the chicken is lightly browned.
  3. Add the chorizo and cook until crisp. Add the stock, puree and tinned tomatoes. Bring to the boil.
  4. Once bubbling, add the onion, celery, red pepper, paprika, cayenne pepper and garlic. Leave to simmer for around 10 minutes.
  5. Add the rice, stirring occasionally until most of the liquid is absorbed. If the jambalaya begins to look dry, add more stock as required.
  6. When thickened, add the prawns and parsley. Cook for another 10 minutes.
  7. Serve in deep bowls and enjoy!



The jambalaya can be stored in the fridge once fully cooled and enjoyed the next day or frozen for up to a month (if using fresh prawns and chicken, not previously frozen)

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