Sausage and Prawn Jambalaya
A big, boldly spiced one-pot of Cajun jambalaya — smoky sausage, plump prawns and rice cooked together with peppers, tomato and the holy trinity of onion, celery and pepper. Proper crowd-pleasing comfort food.
Why this works
- Browning the sausage first builds a smoky, savoury base for the whole pot.
- The holy trinity — onion, celery and green pepper — is the aromatic foundation of Cajun cooking.
- Cooking the rice in the pot means it absorbs all the flavour as it goes.
Ingredient notes and swaps
- Smoked sausage — andouille is traditional; a good smoked sausage or chorizo works.
- Raw prawns — stirred in near the end so they stay juicy.
- Long-grain rice — cooked in the pot until just tender.
- Onion, celery and green pepper — the Cajun holy trinity.
- Cajun spice, paprika and thyme — the warm, smoky spicing.
Sausage and Prawn Jambalaya
FavouriteA traditional Louisiana Creole dish. Sausage, onion, green peppers, celery, rice, tomatoes, prawns and spicy seasoning are simmered together.
Ingredients
Method
- Heat the Oil in a large frying pan
- Fry the Chorizo and Sausage slices on all sides until golden brown
- Lift out and set aside
- Add the Garlic, Onions, Peppers and Celery and cook for 5 minutes
- Add the Chilli Powder and Paprika and cook for a further 1 minute
- Stir in the Sausages, Rice, Thyme, Passata, Chicken Stock, Salt and Cayenne Pepper.
- Cover and simmer for 15 minutes or until the Rice has absorbed most of the liquid
- Uncover the pan and sprinkle over the Prawns
- Re-cover and cook for 2-3 minutes until the Prawns are warmed through
- Uncover and fork the Prawns and chopped Parsley into the Rice
- Serve scattering the Spring Onions over the top
Nutrition
Notes
Don't overcrowd the pan when frying the chorizo and sausage; work in batches if necessary to ensure golden-brown searing rather than steaming, which can lead to a less flavourful result.
Keep an eye on the heat during the simmering stage; too high and the rice may burn on the bottom before it has fully absorbed the liquid and cooked through.
Be careful not to overcook the prawns at this stage; they only need a couple of minutes to warm through, otherwise, they can become tough and rubbery.
Keep an eye on the heat during the simmering stage; too high and the rice may burn on the bottom before it has fully absorbed the liquid and cooked through.
Be careful not to overcook the prawns at this stage; they only need a couple of minutes to warm through, otherwise, they can become tough and rubbery.
Tried this recipe?
Let us know how it was!Tips for success
- Brown the sausage well first for the deepest flavour.
- Do not stir the rice too much once it is in, so it cooks evenly and stays separate.
- Add the prawns for the last few minutes only.
- Rest the pot off the heat for five minutes before serving so the rice finishes.
Make ahead, storage and reheating
- Make ahead — the flavours deepen overnight; add prawns when reheating.
- Storage — keeps three days in the fridge.
- Freezing — freezes well; best without the prawns.
What to serve it with
- Straight from the pot, with hot sauce and a scatter of spring onion.
- A cold beer and some crusty bread.
FAQ
What sausage should I use? Andouille is traditional; smoked sausage, kielbasa or chorizo all work.
Jambalaya or gumbo — what is the difference? Jambalaya cooks the rice in the pot; gumbo is a stew served over separately cooked rice.
Can I make it spicier? Yes — more Cajun seasoning or a chopped fresh chilli, and hot sauce at the table.
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