Prawn jambalaya

Prawn jambalaya

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(59 ratings)

Prep: 10 mins Cook: 35 mins


Serves 2

This nourishing jambalaya is a winning recipe. It's low-fat, low-calorie, and provides 4 of your 5-a-day - plus it's all made in one pan so less washing up!

Nutrition and extra info

  • Healthy

Nutrition: per serving

  • kcal396
  • fat8g
  • saturates1g
  • carbs55g
  • sugars15g
  • fibre9g
  • protein20g
  • salt1.3g


  • 1 tbsp rapeseed oil
    Rapeseed oil

    Rapeseed oil

    If you want a light alternative to other cooking oils, rapeseed is a great choice and has…

  • 1 onion, chopped



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 3 celery sticks, sliced
  • 100g wholegrain basmati rice
  • 1 tsp mild chilli powder
  • 1 tbsp ground coriander
  • ½ tsp fennel seeds
    Fennel seeds

    Fennel seeds

    feh-nell seeds

    A dried seed that comes from the fennel herb, fennel seeds look like cumin seeds, only greener,…

  • 400g can chopped tomatoes
  • 1 tsp vegetable bouillon powder
  • 1 yellow pepper, roughly chopped
  • 2 garlic cloves, chopped
  • 1 tbsp fresh thyme leaves
  • 150g pack small prawns, thawed if frozen
  • 3 tbsp chopped parsley



    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…


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

  2. Cover the pan with a lid and simmer for 30 mins until the rice is tender and almost all the liquid has been absorbed. Stir in the prawns and parsley, cook briefly to heat through, then serve.

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Comments, questions and tips

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23rd May, 2020
This was so good I also added smoked paprika and swapped the fennel for mustard seeds. My rice was undercooked though and still a bit hard so would cook it for longer or separately and mix it in towards the end.
11th May, 2020
Really tasty and will definitely make again. I adjusted some ingredients slightly : used 1 heaped tsp of ground coriander (not tablespoon), added 1 tsp of smoked paprika and half a leftover chorizo sliced in. Only had defrosted raw prawns so fried them first for a few minutes then added to rice mixture for last 5 minutes of cooking. Rice took slightly longer to cook (40 mins). Excellent !
dazhuntley's picture
8th May, 2020
A tbsp of ground coriander? Really? Genuine question
11th May, 2020
Yes I think would definitely be a little overpowering for the recipe stated here (2 people). I used heaped tsp for double all the other ingredients and it was tasty.
1st Apr, 2020
It's delicious and we added chorizo.The prawns were yummy as well.
Frantic Flapjack
2nd Mar, 2020
This cooked up well. I used a fresh chilli instead of the chilli powder. It was quite spicy so served with natural yogurt on the side.
11th Jan, 2020
Excellent dish. One of our regulars now
10th Jul, 2019
Made this twice now and both times we've loved it. I swap the fennel and chilli powder for smoked paprika and blackened cajun spice mix. I added spinach the second time which works great and I find half a tin of water plenty. A great healthier alternative to my usual jambalaya.
2nd Feb, 2019
Could do with a bit more flavour but was a healthy and easy meal to make.
12th Jan, 2019
This is a really nice dish but it is quite spicy. We like the heat in it, but if you are cooking it for young children or you’re not a fan of hot flavoured food, you might want to adjust the spices. I used raw king prawns which I stirrred in for the last five minutes. I also substituted the feVery tasty!


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