Date posted: 20/12/2017


  • Serves 10
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Everyday Favourites extended life vegetable oil 40ml
Fresh onions (diced 15mm) 200g
Fresh celery (diced 15mm) 100g
Everyday Favourites garlic purée 20g
Fresh chorizo 180g
Everyday Favourites easy cook long grain rice 450g
Everyday Favourites Cajun spice 20g
Tomato purée 45g
Fresh red chilli (diced 3mm) 40g
Everyday Favourites chopped tomatoes 500g
Essential Cuisine chicken stock mix 1 litre
Maldon sea salt 6g
Everyday Favourites oregano 5g
Everyday Favourites salted butter 40g
Corn-battered Cajun prawns 50
Lion Louisiana BBQ sauce 300ml


  1. Heat the oil in a heavy-based saucepan.
  2. Chop the onions and celery and fry with the garlic purée until golden and slightly translucent.
  3. Add the chorizo and sauté until the oil is released. Add the rice and coat it with the released chorizo oil.
  4. Add the Cajun spice, tomato purée, red chillies and cook for a further 5-6 minutes.
  5. Add the chopped tomatoes and top-up with the stock, cook until nearly all the water has been absorbed and the rice is cooked.
  6. Stir through the salt, oregano and butter. Cover and leave until required.
  7. Fry the prawns until cooked, five per portion, and keep warm.
  8. Serve the Jambalaya, top with the prawns and a drizzle of the Louisiana BBQ sauce.
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