This chicken, chorizo & prawn jambalaya is a Cajun-inspired one-pot dinner packed with flavour! It is great for family gatherings and caters for gluten, nut, and dairy-free diets.
Enjoy less washing up with this one-pot meal recipe, dinner has never been so easy!
Jambalaya is a popular West African and Native American dish and traditionally the meal includes some sort of spicy sausage, either chicken or pork and seafood, often prawns or shrimp. I used Spanish chorizo, chicken, and prawns, with a delicious tiger prawn for a decadent treat.
The main spice is from the Cajun seasoning and Chorizo. As the chorizo cooks, it releases a spicy, smokey flavour.
I used a jar of Cajun Spice mix but it is generally made up of Paprika, Dried Onion, Salt, Sugar, Garlic Powder Smoked Paprika, Ground Black Pepper, and Dried Herbs (Thyme, Oregano, Bay Leaf).
For this recipe, you will need some form of stock to help cook the rice. I use my homemade chicken stock recipe every time I make this recipe. I find it is less salty than stock buy in the shops and this way you can ensure it is gluten-free.
This Chicken, chorizo & Prawn jambalaya is dairy, gluten, and nut-free and if you use a homemade Cajun Spice mix may be suitable for IBS suffers. Serve this dish with warm flatbread to mop up the sauce.
This recipe is the perfect meal to serve at a dinner party. I have happily doubled the mixture before to serve 8 people and even used a paella dish to cook outside!
To make this one-pot jambalaya is made by frying off onion, peppers, chorizo, and chicken in cajun spice. You then add the rice, tomatoes, and chicken stock and leave to cook-out. If you’re including prawns, these can go in 5-10 minutes before serving.
Overall, this recipe takes an hour to cook and the whole dish can be placed on the table for everyone to dig in!
Chicken, Chorizo & Prawn Jambalaya
- 1 Onion
- 1 Pepper
- 1 tbsp Cajun Seasoning
- Salt and Pepper
- 3-4 Chicken Breasts
- 70 g Spanish Chorizo
- Small Prawns
- 400 g Tin of Tomatoes
- 300 ml Chicken Stock
- 250 g Long Grain Rice or any rice
- 4 Tiger Prawns 1 per person
- To start, heat up a large frying pan or paella pan with some oil.
- Chop the onion and pepper and add to the pan.
- Fry off for a few minutes and then add in the chopped chicken breast and cajun seasoning and salt and pepper.
- Cook until the meat has browned and then add in the chopped chorizo.
- Leave to cook for 10 minutes and then add the chopped tomatoes.
- Pour in the rice and add in the chicken stock as it cooks. This will take around 20-30 minutes.
- If more liquid is needed, add in a touch of water as the rice soaks it up.
- Once the rice is cooked, add in the prawns and leave for 5 minutes or until they are cooked through.
- Divide into 4 bowls or bring the pan to the table!