Prawn Jambalaya 3-2-1
Prep: 15 mins
Cook: 30 mins
Serves: 2
A tasty rice dish dotted with plump prawns and tender vegetables.


  • spray olive or canola oil spray
  • 1 onion, finely chopped
  • 1 clove garlic, finely chopped
  • 1 stalk celery, finely chopped
  • 1 capsicum, chopped
  • 1/4 tsp cayenne pepper, optional
  • 1 tsp smoked paprika
  • 2/3 cup rice (uncooked)
  • 1 1/2 tsp reduced-salt vegetable stock
  • 1 1/2 cups water
  • 1 x 400g can no-added-salt diced tomatoes
  • 200 g uncooked (green) prawn, peeled


  1. Heat oil in a large non-stick pan. 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 powder, water 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. If the rice is still firm and there is no liquid left, add a little more water and cook for a little longer.
  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. Divide jambalaya between plates, top with parsley and lemon wedges if desired.

Healthy tip!

Chilli, lemon and herbs add flavour - great alternatives to butter and salt!

Nutrition Information

per serving per 100g
Energy 2122 kJ 264 kJ
Protein 34 g 4 g
Fat, total 4 g 0.6 g
— saturated 0.5 g 0.1 g
Carbohydrate 75 g 9 g
— sugars 15 g 2 g
Sodium 1036 mg 129 mg
Fibre 10 g 1 g

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Comments (1)

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    Very yummy and quick and easy to make. This would be just as good made with chicken if you don’t like prawns. A big tick.
    Mandy Monks
    Posted on: 21 Nov 17

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