James Martin Jambalaya Recipe

This delicious James Martin Jambalaya is a quick and hearty one-pan meal perfect for busy nights. Packed with tender chicken, smoky chorizo, juicy prawns, and flavorful rice, it’s an easy recipe that uses common pantry ingredients like paprika and tomatoes. Customize it with your favorite herbs for a comforting and flexible dish everyone will love!

Ingredients Needed

• 50ml / 3 tbsp olive oil
• 1 onion peeled and chopped
• 2 cloves garlic peeled and crushed
• 2 tsp sweet smoked paprika
• 300g / 1½ cups long-grain rice
• 2 sprigs rosemary chopped
• 400g / 14 oz chopped tomatoes (e.g., Cirio brand)
• 600ml / 2½ cups chicken stock
• 400g / 14 oz chicken breast sliced
• 12 prawns / large shrimp shell-on
• 200g / 7 oz chorizo sliced
• 1 lemon juice only
• 1 small bunch flat-leaf parsley chopped
• Salt and pepper to taste

How To Make Jambalaya

1. Heat oil and cook chicken: In a large frying pan or paella pan, heat the olive oil over medium heat and fry the chicken slices for 2 minutes.
2. Add onion, garlic, and chorizo: Stir in the onion, garlic, and sliced chorizo; cook for another 2 minutes.
3. Add spices and herbs: Mix in the paprika and chopped rosemary, stirring to coat the ingredients.
4. Add rice, tomatoes, and stock: Stir in the rice, chopped tomatoes, and chicken stock. Bring to a simmer and cook for 15 minutes, stirring occasionally.
5. Add prawns: Add the prawns and cook for an additional 3 minutes until they turn pink and are cooked through.
6. Season and garnish: Season the jambalaya with salt and pepper, sprinkle over the chopped parsley, and squeeze over the lemon juice.
7. Serve: Dish out hot and enjoy!

Recipe Tips

• Don’t overcook the prawns: Add them in the last few minutes of cooking to keep them juicy and tender.
• Toast the rice briefly: Stir the rice with the spices for a minute before adding the liquid to boost its flavor.
• Slice ingredients evenly: Cut the chicken, chorizo, and onion into similar-sized pieces to ensure everything cooks evenly.
• Adjust the liquid as needed: If the rice absorbs too much liquid before it’s fully cooked, add a little hot water or stock to prevent it from drying out.

How To Store And Reheat Leftovers?

• Refrigerate: Let the leftover jambalaya cool to room temperature. Transfer it to an airtight container and store it in the fridge for up to 3 days.
• Freeze: Allow the jambalaya to cool completely. Place it in a freezer-safe container and freeze for up to 3 months. To thaw, move it to the fridge overnight before reheating.
• Reheat: Add the jambalaya to a pan with a splash of water or stock. Heat on low for 5-7 minutes, stirring occasionally, until it’s hot all the way through.

Nutrition Facts

Serving Size: 1 cup (250g)

• Calories: 250
• Total Fat: 9g
• Saturated Fat: 4g
• Cholesterol: 28mg
• Sodium: 968mg
• Potassium: 460mg
• Total Carbohydrate: 29g
• Dietary Fiber: 2g
• Sugars: 5g
• Protein: 14g

Try More James Martin Recipes:

• James Martin Spanish Cheesecake Recipe
• James Martin Chocolate Chip Muffins
• James Martin Celery Soup
• James Martin Pork Pie