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Spice up winter with this prawn and mushroom Jambalaya recipe
This prawn and mushroom Jambalaya is a hearty one-pan dish packed with smoky chorizo, juicy prawns, tender mushrooms, and aromatic spices.
Craving something bold, warming and full of flavour for dinner tonight? This prawn and mushroom jambalaya brings the heat. It’s a one-pot wonder that’s hearty, comforting and loaded with Cajun-inspired spices that’ll wake up your tastebuds and warm you right through. The juicy prawns, earthy mushrooms and fragrant rice all soak up those punchy flavours, turning simple ingredients into a dish that feels like a celebration. Recipe compliments of South African Mushroom Farmers’ Association.
Ingredients
- 100 g spicy chorizo sliced
- 1 onion finely chopped
- 500 g 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
- 250 g basmati rice
- 500 ml chicken or vegetable stock
- 2 large tomatoes diced
- 3-5 fresh bay leaves
- 250 g prawns deveined & heads removed, shell / tail optional for presentation
To serve:
- 1 lime zest and juice
- 2 spring onions sliced
- 1 avocado diced
- olive oil for cooking
- salt and pepper to taste
Method
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Heat a large, deep frying pan over a medium-high heat.
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Cook the chorizo for a few minutes until it releases some of its own oils and begins to brown.
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Add the onion and cook until tender.
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If the chorizo is not very fatty – add a little drizzle of olive oil.
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Add the mushrooms and cook until lightly golden.
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Add the garlic, celery, peppers, chilli, paprika and cumin.
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Season well with salt and pepper.
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Cook until fragrant.
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Add the rice and mix it in well to coat with all the spices and vegetables.
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Add the stock, bay leaves and tomatoes.
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Bring to the boil, then reduce to a simmer.
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Cover and cook for ± 12 minutes until the rice is just tender.
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Add the prawns, and gently stir them through the rice.
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Cover again and cook for a further 4–5 minutes until they turn pink and are cooked through.
To serve:
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Toss the avocado with the spring onions and lime juice.
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Season well with salt and pepper.
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Scatter the jambalaya with the lime zest.
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Divide the jambalaya between plates, top with the dressed avocado salsa and enjoy!
