Prawn jambalaya

Prawn jambalaya

  • 1
  • 2
  • 3
  • 4
  • 5
(42 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
Save to My Good Food
Please sign in or register to save recipes.


  • 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.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
14th Oct, 2017
Excellent flavours, enjoyed the very subtle hint of fennel. Filling but not heavy. Will definitely go on my list of regulars.
14th Aug, 2017
This was a really easy and a tasty dinner. I omitted the fennel seeds as I wasn't sure fennel belonged in a jambalaya. I added a tsp of smoked paprika instead. It took more like 40 minutes for the rice to cook through not 30, but other than that this is a great recipe and I will be adding it to my regular dinner rotation!
1st Mar, 2017
This was very nice, but not wonderful, so only four stars. I made the mistake of not reading the recipe carefully; I forgot to cover the pan. As a result, the rice took ages to cook and I kept having to add water. My family weren't keen on the fennel seeds' aniseed flavour even though they do like "aniseed balls" sweets. I might leave the fennel seeds out next time I do it. Healthy, flavoursome meal worth repeating, made a nice change.
Philip David's picture
Philip David
17th Nov, 2018
totally skipped the fennel, cause... fennel :P
scaryjane's picture
19th Feb, 2017
I made this last week........absolutely fab! Looking forward to making it again this week...wonder how many times a week I can get away with making it for supper lol


Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.
Want to receive regular food and recipe web notifications from us?