Prawn Jambalaya Recipe

Prawn Jambalaya is the ultimate one-pot wonder, deeply savory, spicy, and absolutely brimming with tender chicken, smoky chorizo, and juicy prawns. This Southern-inspired classic is perfect for family gatherings and cozy weeknight suppers alike. The rice soaks up every last bit of flavor, while vibrant veggies and aromatic Cajun spices make the dish a total crowd-pleaser. Plus, it’s naturally gluten-free—so everyone at the table can dig in!

this Recipe

Ingredients You’ll Need

The charm of Prawn Jambalaya lies in its straightforward, unfussy ingredients, each one bringing something special to the party. These aren’t just groceries—they create the flavor and heart of this comforting dish, from smoky sausage to zippy lemon. Let’s break down the essentials:

• Olive oil: The perfect base for browning chicken and coaxing out chorizo’s smoky flavor.
• Chicken thigh cutlets: Stay tender and juicy through simmering—don’t be tempted to use breast!
• Chorizo sausage: Smoky, a little spicy, and rich; sliced so every bite gets a hit of flavor.
• Brown onions: Essential for a sweet, savory foundation in every good jambalaya.
• Garlic: Crushed garlic brings that aromatic punch you know and love.
• Celery stalks: Chopped celery bulks up the base and adds subtle earthiness.
• Cajun seasoning: The heart and soul of this dish—choose your favorite blend or make your own!
• Sweet paprika: Provides color, aroma, and delicate warmth without overpowering the other spices.
• Crushed chili flakes: Add these for a gentle heat—dial it up or down to suit your taste.
• Red capsicum: Chopped for color, sweetness, and that signature Creole crunch.
• Green pepper: Adds freshness and balance alongside its red counterpart.
• Canned diced tomatoes: Their juices meld with stock to create a lush, flavorful sauce.
• Chicken stock: Keeps things moist and infuses every grain of rice with savory depth.
• Long grain white rice: Absorbs flavors beautifully and cooks up fluffy and tender.
• Large uncooked prawns: The star of this Prawn Jambalaya—add more if you’re as big a fan as I am!
• Fresh flat-leaf parsley: A fresh, herbal finish that keeps things lively.
• Lemon wedges: For serving; a squeeze wakes up all the flavors on your plate.

How to Make Prawn Jambalaya

Step 1: Brown the Chicken

Start by heating olive oil in a large saucepan over medium heat. Add your chicken thigh cutlets and let them sizzle for around 10 minutes, rotating every so often. This gives you delicious golden color and locks in moisture. Once browned on all sides, lift the chicken from the pan and cover it with foil to keep it warm and juicy while you work on the next step.

Step 2: Sauté the Chorizo and Veg

To the same pan (don’t you dare clean away all that flavor!), add the chorizo slices. Allow them to crisp up and release their incredible smoked paprika oils, then sprinkle in your onions, garlic, and celery. Sprinkle over the Cajun seasoning and sweet paprika as everything softens and melds—about 10 minutes. Finally, stir in both peppers for color and crunch.

Step 3: Simmer with Tomatoes, Stock, and Chicken

Now, welcome back your browned chicken along with all the juices it released. Pour in diced tomatoes and chicken stock, stirring so everything is nestled in together. Bring to a lively boil, then reduce the heat and cover. Let this cozy blend simmer for 10 minutes—just until the green pepper is fork-tender but not mushy.

Step 4: Add the Rice

Pour in long-grain rice, making sure it’s evenly distributed in the liquid. Cover the pot again and let it cook gently for 12 minutes. The rice will soak up all that spicy, rich liquid and begin to puff up beautifully. Resist the urge to stir; keeping the lid on ensures fluffy, separate grains.

Step 5: Prepare and Cook Prawns

While the rice is cooking, shell and devein your prawns—leaving the tails intact for maximum flavor and a lovely look. Once the rice is nearly done, gently nestle the prawns on top. Cover and let them steam for about 3 minutes, just until they turn bright pink and are cooked through. Turn off the heat and let the entire jambalaya rest for 5 minutes.

Step 6: Finish and Serve

Uncover your Prawn Jambalaya and give it a gentle fluff with a fork. Taste and adjust for seasoning—maybe a little salt, black pepper, or extra chili if you love more heat. Stir in plenty of chopped parsley for freshness. Serve in big scoops with lemon wedges alongside for squeezing at the table!

How to Serve Prawn Jambalaya

Garnishes

A finishing flourish is key! Sprinkle your Prawn Jambalaya with even more fresh parsley for a fragrant, pop of green. Lemon wedges are non-negotiable here; that bright citrus zing takes every bite to new heights. If you’re a fan of a little more fire, set out a bowl of sliced fresh chili or bottles of hot sauce for family and friends to customize their own.

Side Dishes

Prawn Jambalaya is deliciously hearty on its own, but for special occasions, you might serve it with a fluffy skillet cornbread or simple green salad dressed with vinaigrette to balance all that savory richness. A side of sautéed greens or garlicky beans can turn your meal into a true Southern-style feast!

Creative Ways to Present

For parties or more casual gatherings, try serving Prawn Jambalaya in colorful bowls, or even scooped into hollowed-out bell peppers for a playful twist. Plating in a large paella-style pan at the center of the table creates that instant “help yourself” vibe. Garnish with extra prawns on top for a show-stopping finish!

Make Ahead and Storage

Storing Leftovers

Prawn Jambalaya makes for absolutely irresistible leftovers. Transfer any cooled leftovers into airtight containers and refrigerate for up to 2 days. The flavors actually deepen overnight, so you’ll be rewarded with an even more satisfying bowl the next day!

Freezing

If you have extra, Prawn Jambalaya freezes beautifully. Let it cool completely, then portion into freezer-safe containers. It’ll keep its character in the freezer for up to 3 months. Thaw in the refrigerator overnight before reheating gently, to avoid overcooking the prawns.

Reheating

For best results, reheat leftover Prawn Jambalaya gently on the stovetop over low heat, splashing with a little extra chicken stock or water to loosen the rice. Stir now and then until everything is warmed through. If you’re short on time, the microwave works too—just cover and heat in short bursts to keep those prawns from getting rubbery.

FAQs

Can I use pre-cooked prawns?

You can, but fresh raw prawns will give you juicier results—pre-cooked tend to get a little chewy. If you do use cooked ones, just add them at the very end and reheat gently for a minute or two.

Is Prawn Jambalaya very spicy?

It’s entirely up to you! The Cajun seasoning and chili flakes deliver warmth and kick, but you can cut back (or ramp up) those ingredients to match your family’s preferences.

Can I make this dish ahead of time?

Absolutely. The flavors mellow and deepen in the fridge. Just hold off adding the prawns until you reheat, so they don’t become overcooked.

What kind of rice works best?

Long grain white rice is traditional and gives you that classic loose, fluffy Prawn Jambalaya texture. Short grain or risotto rice gets a bit too creamy and sticky for this style of dish.

Can I swap out the meats or make it vegetarian?

Totally! Try substituting smoked sausage or adding chunks of firm tofu for a vegetarian spin, or use only chicken and leave out the chorizo if needed. The recipe is full of possibilities, so make it your own.

Final Thoughts

There’s just something magic about gathering around a pot of homemade Prawn Jambalaya—every spoonful is a warm hug, full of color and Southern spirit. I hope you’ll give this family favorite a try soon. You’ll be hooked after the very first bite!