Prawn jambalaya
A flavour-packed prawn jambalaya with rice, peppers and warming spices, simmered until tender and finished with fresh parsley.
Updated : 11 February, 2026
Easy
About 20 min.
Ingredients
1 tablespoon
Olive oil
1
Onion
2 clove
Garlic
2 stalk
Celery
1
Red bell pepper
1
Yellow bell pepper
2 teaspoon
Smoked paprika
0.5 teaspoon
Ground cumin
250 grams
Basmati rice
500 milliliters
Chicken broth
3
Tomato
400 grams
King prawns
small handful
Parsley
to taste
Salt
to taste
Ground black pepper
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Heat the oil in a large, deep frying pan over a medium–high heat. Add the chopped onion and cook for 3 minutes, stirring frequently, until softened.
Step 2
Stir in the grated garlic, chopped celery and peppers, add paprika and cumin. Season generously with salt and freshly ground black pepper. Continue to stir-fry for 3 minutes, until fragrant. Add the rice, broth and tomatoes, stirring well. Bring to the boil, then reduce the heat to medium, cover the pan and simmer for 12-15 minutes, or until the rice is tender and has absorbed most of the liquid.
Step 3
Add the prawns and stir them through the rice. Cook for a further 4-5 minutes, or until the prawns turn pink and are cooked through.
Step 4
Fold in most of the parsley, keeping a little aside for garnish. Spoon the jambalaya onto four plates, scatter over the reserved parsley and serve immediately with lemon wedges on the side.
Author note
Share the recipe
