Stamford, UK




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©2017 by Fons Vitae Nutrition Ltd. Company No. 10642218



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Chicken, Chorizo & Prawn Jambalaya

We posted this picture of our delicious meal on our Facebook recently and some of our followers expressed that they would love the recipe. So here it is!


This is one of those recipes you may need a bit of time to prepare, but oh my goodness, is it worth it!


We were inspired by Jamie Oliver's recipe but added our own little tweaks according to our liking as well as to save time. We love vegetables and tomatoes in particular so added a bit more, along with a little extra paprika to give that gorgeous vibrant finish.


Let us know what you think when you have tried this and any tweaks that you made of your own.




Chicken, sausage & prawn jambalaya




Minutes to Cook: 35 or more depending on cut of meat used

Serves: 6




  • 4 deboned chicken thighs/chicken breast (quick to cook)

  • Salt and pepper

  • Cayenne pepper and a pinch of smoke paprika (optional)

  • Olive oil

  • 250g smoked sausage/chorizo, sliced or diced

  • 1 large onion, chopped

  • 1 green pepper, chopped

  • 1 red pepper, chopped

  • 2 sticks of celery, chopped

  • 2 fresh bay leaves

  • 4 springs of fresh thyme

  • 4 cloves of garlic, finely chopped

  • 1 fresh red chillies, deseeded and chopped

  • 1 x 400g tin of chopped tomatoes

  • 1.5 litres chicken stock

  • 500g long-grain rice

  • 15 King prawns

  • Handful fresh parsley




  1. Brown the chicken and sausage over a medium heat. Once browned, add onion, peppers, celery, bay, thyme, salt and pepper.

  2. Fry over medium heat for 10 minutes. Once softened, add garlic and chillies. Add tinned tomatoes and chicken stock.

  3. Simmer for 15 minutes, then add rice. Cook for 15 minutes until rice is soft.

  4. Stir in prawns, add a touch of water and cook for another 2-3 minutes.

  5. Stir parsley in at the last minute.


Adapted from recipe:

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