top of page

Prawn Jambalaya

35 Minute Prawn Jambalaya. Oooof those juicy prawns, just beautiful!

Serves: 2 Time: 35 minutes



  • 1 tablespoon olive oil

  • 1 teaspoon smoked paprika

  • 1 onion, chopped

  • 3 celery sticks, sliced

  • 100g wholegrain basmati rice

  • 1 teaspoon mild chilli powder (optional)

  • 1 tablespoon ground coriander

  • ½ teaspoon fennel seeds

  • 400g can tomatoes, chopped

  • 1 teaspoon vegetable bouillon powder

  • 1 yellow pepper, roughly chopped

  • 2 garlic cloves, chopped

  • 1 tablespoon fresh thyme leaves

  • 150g pack King Prawns, thawed if frozen

  • 3 tablespoon parsley, chopped


  1. Heat the oil in a large, deep frying pan. Add the onion and celery, and fry for 5 mins to soften.

  2. Add the rice and spices, and pour in the tomatoes with just under 1 can of water. Stir in the bouillon powder, pepper, garlic and thyme.

  3. Cover the pan with a lid and simmer for 30 mins until the rice is tender and almost all the liquid has been absorbed. If using raw king prawns, fry in butter and garlic for 5 minutes before adding.

  4. Stir in the prawns and parsley, cook briefly to heat through, then serve.


Love this recipe? ❤️

Click the little heart at the bottom of this recipe and it will save to your Favourite Recipes on your profile - so you can easily find it next time.

Don’t forget to like and comment below to recommend to others 👇🏻

Hope you loved it!

Rosie ❤️


Related Posts

See All


bottom of page