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Prawn Jambalaya 3-2-1
Prep: 15 min
Cook: 30 min
Servings: 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 400 g 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!

We are family! Enjoy some quality time together at the dinner table and switch off all other distractions.

Nutrition Information

per serving per 100g
Energy 2122 kJ 264 kJ
507 Cal 63 Cal
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 (2)

  • Avatar

    Love this recipe! I add extra veges (whatever I have in the fridge, like broccoli, peas or beans) and it makes 3-4 meals. Freezes well.
    Annette W
    Posted on: 07 Jun 23

  • Avatar

    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

Rating (1 ratings)