Flavourful Fusion
This Prawn & Mushroom Jambalaya is a bold and satisfying dish that brings together the vibrant spices of Creole cuisine with earthy mushrooms and juicy prawns. A hearty blend of chorizo, peppers, and warming aromatics makes it perfect for a weeknight comfort meal or an impressive dish for guests. With every spoonful, you’ll get a taste of smoky paprika, fresh herbs, and a zesty lime finish. It’s a one-pan wonder packed with colour, texture, and serious flavour.
Your Easter table needs this 
Prawn & Mushroom Jambalaya
Your Easter table needs this…Here's a dish that's way beyond ham or lamb and so good that you may just want to turn it into your new Easter Tradition!
Equipment
- 1 Large deep frying pan
Ingredients
- 100g spicy chorizo sliced
- 1 onion finely chopped
- 500g 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
- 250g basmati rice
- 500ml chicken or vegetable stock
- 2 large tomatoes diced
- 2-5 fresh bay leaves
- 250g prawns deveined & heads removed, shell / tail optional for presentation
To serve:
- 1 lime zest and juice
- 2 spring onions sliced
- 1 avocado diced
For The cooking:
- olive oil
- salt and pepper to taste
Instructions
STEP 1
- 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.
Step 2
- 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.
Step 3
- 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.
