Cajun prawn and crab jambalaya

    40 min

    Warmly spiced and packed with seafood, this hearty rice dish from Louisiana is perfect for a hungry crowd.

    10 people made this

    Serves: 6 

    • 1 tbsp vegetable oil
    • 2 onions, chopped
    • 1 large green pepper, seeded and chopped
    • 2 celery sticks, sliced
    • 100g lean gammon, diced
    • 1 tbsp plain flour
    • 2 (400g) cans chopped tomatoes
    • 500ml chicken or fish stock
    • 300g long-grain white rice
    • 2 tsp Cajun seasoning
    • 250g peeled raw tiger prawns
    • 170g can white crab meat, drained
    • 2 tbsp chopped fresh coriander

    Prep:20min  ›  Cook:20min  ›  Ready in:40min 

    1. Gently heat the oil in a large heavy-based pan or flameproof casserole. Stir in the onions and cook for 5 minutes, then add the green pepper, celery and gammon and cook for a further 4–5 minutes until the vegetables are soft.
    2. Sprinkle over the flour and cook, stirring for 2–3 minutes. Stir in the tomatoes, with their juice, the stock, rice and Cajun seasoning. Bring to the boil, then reduce the heat. Cover and simmer for 15 minutes or until most of the liquid is absorbed and the rice is almost tender.
    3. Stir in the prawns, cover again and cook gently for 3–4 minutes or until the prawns have turned pink and are, therefore, just cooked.
    4. Gently stir in the crab meat, cover the pan and cook for 1 minute. Remove the pan from the heat and let stand for 3 minutes, then serve sprinkled with chopped coriander.


    Use cooked prawns if they are a better price. Add in step 4, so they just heat through gently for 1–2 minutes or they will toughen. Use some chopped smoked bacon or chorizo sausage in place of the gammon, if preferred.

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    Reviews in English (2)


    Very tasty and easy to prepare dish. I am not a celery fan so swapped it for a courgette. Had cooked roast gammon kicking around in the freezer so threw that in and added it near the end with the prawns. Halved the recipe as only cooking for two and we scoffed the lot! Thanks for sharing.  -  11 Jun 2015


    Tasty, very tasty. Did not have any tinned toms so used passata. I will be cooking this a number of times i think.  -  18 Jun 2013