Recipes
Recipes

Sweetcorn, chicken and prawn jambalaya

Chorizo brings bite to this Cajun-style dish, while the sweetcorn adds colour and texture

Chorizo brings bite to this Cajun-style dish, while the sweetcorn adds colour and texture

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(37 votes)
Cooking Time

Cook: 40 Mins

Cooking Time

Serves: 4

Cooking Time

Price: £2.14 per serving

Nutritional Information

Each 443g serving contains

Energy
2317kj
554kcal
28%
Fat
13.7g
Med
20%
Saturates
4.4g
Low
22%
Sugars
12.0g
Low
13%
Salt
2.84g
High
47%
of your reference intake.
Typical energy values per 100g:
523kj/125kcal

Ingredients

130g pack Asda Spanish Diced Chorizo

2 chicken breasts, sliced

326g tin Asda Sweetcorn in Water, drained

1 red onion, sliced

2 sticks celery, finely chopped

2 cloves garlic, crushed

1tsp dried thyme

2tbsp Asda Cajun Seasoning

1 green pepper, deseeded and sliced

250g long-grain rice, rinsed under a cold tap

2tbsp tomato purée

400g tin chopped tomatoes

1 reduced-salt chicken stock cube dissolved in 500ml water

160g cooked and peeled king prawns

2tbsp chopped flat-leaf parsley

Method

1
In a large frying plan, on a medium heat, fry the chorizo and chicken for 5 mins until lightly browned.
2
Add the sweetcorn, onion and celery. Fry for 5 mins until just softening. Add the garlic, thyme and Cajun seasoning. Cook for 2 mins. Add the pepper, rice, tomato purée and chopped tomatoes to the pan, along with the chicken stock. Bring to a boil then simmer for 20-25 mins, stirring occasionally.
3
Fold through the prawns and cook for 2 mins.
4
Stir through the parsley and serve immediately.