Chicken and prawn jambalaya

Chicken and prawn jambalaya



  • 2 tbsp olive oil
  • 1 onion, chopped
  • 1 green capsicum, diced
  • 3 stalks celery, chopped
  • 400g can chopped tomatoes
  • 3 bay leaves
  • 1 tsp smoked paprika
  • 1 tsp dried thyme
  • 1 tsp dried oregano
  • 1 tsp Worcestershire sauce
  • 1 tsp Tabasco
  • 3/4 cup rice
  • 3 cups (750ml) chicken stock
  • 2 smoked chicken drumsticks
  • 300g garlic green prawns
  • 1 chicken breast, diced


In a large, heavy-based frying pan, heat oil over high heat and saute onion, capsicum and celery until softened.

Add tomatoes, bay leaves, paprika, thyme, oregano, Worcestershire sauce and Tabasco.

Stir in rice, chicken stock and smoked chicken drumsticks. Reduce heat to medium and cook, stirring occasionally, for about 10 minutes.

Add prawns and chicken. Cook until meat is done (about 10 minutes more). Season to taste with salt, pepper and more Tabasco, if desired.

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Serving Suggestions


  • Tabasco is optional in this recipe but it is a Cajun dish and is supposed to be spicy.
  • You can buy garlic green prawns at your fishmonger but plain green prawns will be a good substitute if they don't have them.
  • This recipe was created by Alana House.

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