Sausage & prawn jambalaya

Sausage & prawn jambalaya

  • 1
  • 2
  • 3
  • 4
  • 5
(7 ratings)


Magazine subscription – 5 issues for £5

Cooking time

Prep: 10 mins Cook: 35 mins

Skill level



Serves 4

A spicy rice one-pot, inspired by Cajun and Creole cuisine with sweet, smoky paprika

Nutrition and extra info

Nutrition info

Nutrition per serving

Save to My Good Food
Please sign in or register to save recipes.


  • 6 good-quality pork sausages (we used pork & chilli)
  • sunflower oil, for frying
  • 1 onion, chopped
  • 1 red pepper, chopped
  • 2 garlic cloves, crushed
  • 1 tbsp sweet smoked paprika
  • 250g easy-cook long grain rice
  • 400g can chopped tomatoes with garlic & herbs
  • 400-500ml chicken stock
  • 260g pack cooked and peeled king prawns

Compare prices

Want to see what this recipe costs at different supermarkets? Compare in one place here:


  1. Fry the sausages in a large, deep, lidded frying pan until golden all over, then remove and set aside. Heat a little oil (unless there is enough fat from the sausages already in the pan) and gently cook the onion for 5 mins until soft.
  2. Add the pepper, garlic and paprika, and cook for a few mins more, then stir in the rice, mixing to coat all the grains well. Tip in the tomatoes and enough stock to just cover the rice. Simmer with the lid on for about 10-12 mins until the rice is tender. Add more stock if you need to during cooking.
  3. About 5 mins before the end of the cooking time, slice the sausages and return them to the pan. Cover and continue to cook until the rice is tender. Stir through the prawns, put the lid on and leave to heat through. Season and serve immediately.

Recipe from Good Food magazine, May 2013

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.


Show comments
manbearpig's picture

Great dish, but for me the rice seemed to take an age to cook, perhaps not enough stock? Expect it to take longer than 35 mins.

wombat301's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Currently my son's favourite meal so I make it a lot!

Sazzle14's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Really tasty, easy meal. I increased the stock to 600ml as I didn't think there would be enough liquid to cook the rice fully, and instead of simmering on the hob I just whacked it in the oven for 30mins at 200 degrees. Came out lovely, and the rice was perfectly cooked. Will def be making again and will experiment with adding different extra veg.

fairystoryteller's picture

I used just 4 sausages and raw king prawns. I chopped each prawn into three or four pieces and added them about 4 mins before the end of the cooking time to cook through. Smoked paprika comes in mild and hot varieties so I think the recipe calls for mild. I used the hot / spicy kind and carcasscruncher is right - 1tsp is perfect. But if you have the mild sort you could use more. We really enjoyed this and I will make it again.

carcasscruncher's picture

I think it should be 1 teaspoon of paprika, not 1 tablespoon.

jburton's picture

Came on here today to look for lamingtons (found them thank-you) and saw this. We love Jambalaya so will make this this week.

mavrakakis's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Authentic tasting despite being really simple to make. My first recipe used without a large number of ratings - glad I tried it!

Frantic Flapjack's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Very good, quick dinner but go easy on the paprika if you don't want it too spicy.