Seafood jambalaya

    2 hours

    Mixed with rice and plenty of vegetables, a small amount of succulent salmon and prawns goes a long way, making a good balance of protein and carbohydrate in this temptingly spicy, Louisiana-style dish. As an added bonus for the busy cook, it is cooked in just one pan and makes a complete meal on its own.

    63 people made this

    Serves: 4 

    • 1½ tbsp extra virgin olive oil
    • 1 onion, chopped
    • 2 celery sticks, sliced
    • 1 green or red pepper, seeded and cut into strips
    • 2 garlic cloves, crushed
    • ½ tsp ground ginger
    • ½ tsp cayenne pepper
    • 1 tsp mild chilli powder
    • 340 g (12 oz) basmati white rice
    • 900 ml (1½ pints) hot vegetable stock
    • 1 can chopped tomatoes, about 225 g
    • 3 tbsp coarsely chopped parsley
    • 100 g (3½ oz) peeled large raw prawns
    • 200 g (7 oz) skinned salmon fillet, cut into 2.5 cm (1 in) cubes
    • dash of Tabasco sauce (optional)
    • salt and pepper

    Prep:1hr  ›  Cook:1hr  ›  Ready in:2hr 

    1. Heat the oil in a large, wide pan over a moderately high heat. Add the onion and cook, stirring, for about 3 minutes. Add the celery, green or red pepper, garlic, ginger, cayenne, chilli powder and rice, and cook, stirring, for 2 minutes.
    2. Pour in the hot stock and stir well, then reduce the heat so that the stock is simmering gently. Cover the pan with a tight-fitting lid and simmer for 15 minutes.
    3. Stir in the chopped tomatoes with their juice and 2 tbsp of the parsley, then add the prawns and salmon. Cover again and simmer for 3–4 minutes or until the seafood is just cooked and the rice has absorbed most of the liquid and is tender.
    4. Add the Tabasco sauce, if using, and salt and pepper to taste. Sprinkle with the remaining 1 tbsp parsley and serve hot.

    Some more ideas

    Use brown rice instead of white. It will take 30–40 minutes to cook and will need about 150 ml (5 fl oz) more stock. * For a pork and smoked sausage jambalaya, cut 200 g (7 oz) pork fillet (tenderloin) into thin strips and brown in 1 tbsp olive oil, then remove from the pan and set aside. Add 1 chopped red onion to the pan and cook for 5 more minutes, or until almost soft. Stir in the rice and cook for 2–3 minutes, then pour in 750 ml (1¼ pints) vegetable stock. Cover and simmer for 10 minutes. Stir in 1 can tomatoes with added peppers and basil, about 400 g, with the juice, and 200 g (7 oz) sliced courgettes. Cover and cook for a further 5 minutes. Return the pork to the pan together with 115 g (4 oz) sliced smoked sausage and cook, covered, for 5 more minutes or until all the liquid has been absorbed and the rice is tender. Serve sprinkled with 2 tbsp chopped parsley.

    Plus points

    Prawns are low in fat and high in protein. They are also an excellent source of the antioxidant mineral selenium, which helps to protect the cardiovascular system. * Salmon provides vitamins B6 and B12 and the minerals selenium and potassium. * Of all types of rice, basmati has the lowest Glycaemic Index.

    Each serving provides

    Excellent source of vitamin B12, vitamin C. Good source of copper, niacin, selenium, vitamin B6, vitamin E, zinc. Useful source of folate, iron, potassium, vitamin B1.

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    Reviews in English (2)


    This went down well with the family and was a good way of making not a lot of salmon go a bit further. I forgot to put the tomatoes in but it was still tasty. I put a tiny bit of chorizo in too.  -  18 Apr 2014


    Really delicious recipe! Simple and quick to make.  -  08 Aug 2017