Prawn, Chicken & Chorizo Jambalaya

Prawn, Chicken & Chorizo Jambalaya

Prawn, Chicken & Chorizo Jambalaya

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Prep Time 30 minutes
Cook Time 45 minutes
Resting Time 10 minutes
Total Time 1 hour 25 minutes
Course Main Course
Cuisine American
Servings 5


  • 1 tablespoon Olive Oil
  • 500 grams Chicken Thighs large diced pieces
  • 300 grams Raw Prawns shelled & deveined (You can add more if you want, can never have enough prawns in this dish)
  • 1 Onion diced
  • 1 Red Capsicum chopped into cubes
  • 4 Chorizo Sausages sliced 2cm thick
  • 2 tablespoons Steve's Creole Seasoning
  • 1 cup Long Grain Rice uncooked
  • 400 grams Can Tomatoes diced or crushed
  • 2 cups Chicken Stock
  • 400 grams Mushrooms thickly sliced


  • Heat the oil in a large frying pan with a lid.
  • Add the chicken and chorizo and cook until the chicken is cooked and the chorizo has browned slightly.
  • Add in the onion and cook for a few minutes until soft.
  • Add the capsicum, mushrooms, and Creole Seasoning. Cook for 5 mins more.
  • Add the uncooked rice, tomatoes and stock
  • Cover and simmer for 20-25 mins until the rice is tender stirring every so often so it doesn't stick to the bottom of the pan.
  • Add more chicken stock if it gets a bit too dry.
  • Once the rice is cooked, add the prawns and cook for a couple of minutes until the prawns turn a pick colour. Then turn off the fry-pan and let it sit for a few minutes.
  • Enjoy!


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Creole Seasoning

Creole Seasoning is used to season many Southern dishes like Jambalaya, red beans & rice, gumbo, or used to season prawns or as a crab boil seasoning.

Made in Australia from 93% Australian grown ingredients it can also be used as a daily spice mix to season fish, vegetables, potato salads, meat, soups, or egg dishes





100% Herbs & Spices

No Preservatives, Additives, Flavours or Colours

No Fillers


Low Carb / Keto