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Recipe for Prawn JumbalayaClick image to enlarge

Recipe for Prawn Jumbalaya

Recipe for Prawn Jumbalaya

(Ref: RCP039)

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This is a truly mouth watering dish that packs a real punch on the flavour and spice fronts!...



Preparation Time:

5 mins

Cooking Time:

25 mins


Arborio Rice - 1 cup
 Olive Oil - 6 tbsps
 Chorizo, cut into 1cm slices - 150 g
 Smoked Paprika - 1 tsp
 Paprika - 2 tsps
 Fresh Garlic, finely chopped - 10 cloves
 Onion, finely chopped - 1
 1 each Green, Red and Yellow Peppers, chopped - 3
 Chicken Thighs, chopped - 500 g
 Prawns - 350 g
 Chicken Stock - 1.3 litres
 Thyme - 1 sprig
 Bay Leaves - 2
 Oregano - 1 tbsp
 Long Grain Rice - 500 g
 Sea Salt - to taste
 Cayenne Pepper - 1 tsp
 Spring Onions, sliced - 5
 Price's Spices Haitian Hottie Chilli Sauce
- to taste
 Price's Spices Pipers Potion Pickled Chillies
- 1 tsp


• Heat the oil in a large deep frying pan. Add the sliced chorizo and fry until lightly browned. Add the paprika and stir to colour the oil.

• Add the garlic, cook for 30 seconds, then add the onion, green / red / yellow peppers, and Pipers Potion Chillies. Cook over a medium heat until lightly browned.

• Add the chicken, prawns, bay leaves, thyme and oregano and fry over a medium heat for 5 minutes.

• Add the rice and stir for 2 minutes. Add the chicken stock and salt, bring to the boil, cover and simmer for about 15 minutes, until the rice has absorbed all the liquid and is tender.

• Stir in the spring onions and some cayenne pepper to taste.

• Add a splash or two of Haitian Hottie Chilli Sauce to zing things up, and serve with a green salad.

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