A Jambalaya is a dish consisting mainly of meat and vegetables that are mixed with rice. This Jambalaya  also comes with chilli and flavours.


  • 40 ml Vegetable oil
  • 200 g Fresh Onions finely chopped
  • 100 g Fresh Celery finely chopped
  • 20 g Garlic Purée
  • 180 g Fresh Chorizo
  • 450 g Long Grain Rice
  • 20 g Cajun Spice
  • 45 g Tomato Purée
  • 40 g Fresh Red Chilli finely chopped
  • 500 g Tomatoes chopped
  • 1 l Chicken Stock Mix
  • 6 g Sea Salt
  • 5 g Oregano
  • 40 g Salted Butter
  • 50 Cajun Prawns
  • 300 ml BBQ Sauce


  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 BBQ sauce
Prep Time25 mins
Cook Time25 mins

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