Prawn & Mushroom Jambalaya
This Prawn & Mushroom Jambalaya is a hearty one-pan dish packed with smoky chorizo, juicy prawns, tender mushrooms, and aromatic spices. Finished with a zesty avocado salsa, it’s a vibrant, flavour-rich meal perfect for a crowd.
Ingredients
- 100 g spicy chorizo sliced
- 1 onion finely chopped
- 500 g button mushrooms sliced
- 4 cloves garlic minced
- 2 stalks celery finely sliced
- 1 green pepper diced
- 1 red pepper diced
- 1 fresh red chilli sliced
- 2 tsp sweet smoked paprika
- 1 tsp ground cumin
- 250 g basmati rice
- 500 ml chicken or vegetable stock
- 2 large tomatoes diced
- 3-5 fresh bay leaves
- 250 g prawns deveined & heads removed, shell / tail optional for presentation
To serve
- 1 lime zest and juice
- 2 spring onions sliced
- 1 avocado diced
- olive oil for cooking
- salt and pepper to taste
Instructions
- Heat a large, deep frying pan over a medium-high heat.
- Cook the chorizo for a few minutes until it releases some of its own oils and begins to brown.
- Add the onion and cook until tender.
- If the chorizo is not very fatty - add a little drizzle of olive oil.
- Add the mushrooms and cook until lightly golden.
- Add the garlic, celery, peppers, chilli, paprika and cumin.
- Season well with salt and pepper.
- Cook until fragrant.
- Add the rice and mix it in well to coat with all the spices and vegetables.
- Add the stock, bay leaves and tomatoes.
- Bring to the boil, then reduce to a simmer.
- Cover and cook for ± 12 minutes until the rice is just tender.
- Add the prawns, and gently stir them through the rice.
- Cover again and cook for a further 4–5 minutes until they turn pink and are cooked through.
To serve
- Toss the avocado with the spring onions and lime juice.
- Season well with salt and pepper.
- Scatter the jambalaya with the lime zest.
- Divide the jambalaya between plates, top with the dressed avocado salsa and enjoy!