Healthy living

Prawn jambalaya

Preparation time: 15 minutes

Cooking time: 30 minutes

Serves: 4


  • olive or canola oil spray
  • 1 large onion, finely chopped
  • 2 cloves garlic, crushed
  • 2 celery stalks, diced
  • 1 red capsicum, seeded, diced
  • 1 green capsicum, seeded, diced
  • 2 teaspoons smoked paprika
  • 1/2 teaspoon cayenne pepper
  • freshly ground black pepper, to taste
  • 1 cup basmati rice
  • 500 ml salt-reduced chicken stock
  • 400 g can diced tomatoes
  • 400 g uncooked (green) prawns, peeled, deveined, with tails intact
  • 1/2 cup chopped flat-leaf parsley
  • lemon wedges, to serve


1. Spray a large non-stick pot with oil and place on high heat; cook onion for 3 minutes until softened, stirring often. 

2. Add garlic, celery, capsicums, paprika and cayenne; season with pepper. Cook for 3 minutes until fragrant then stir in rice, stock and tomatoes. 

3. Bring to the boil, stirring often, then reduce heat to medium, cover pot and simmer for 12–15 minutes or until rice is tender. 

4. Add prawns to the pot, stir through rice and cook a further 3–5 minutes until they change colour and are cooked through. 

5. Stir through parsley, reserving a little for garnish. 

6. Divide jambalaya between plates, top with parsley and lemon wedges and serve immediately.

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