This one-pot cajun prawn and chorizo jambalaya is ready in just 25 minutes. Easy to make and easy on the washing up too.


250g mini cooking chorizo, sliced

1 onion, chopped

2 celery sticks, chopped

2 garlic cloves, crushed

1 red pepper, deseeded and chopped

250ml American easy-cook rice

550ml hot chicken stock

Splash of Tabasco sauce

200g raw tiger prawns

4 spring onions, chopped


1 Fry chorizo in a wide, deep pan for a couple of mins, add onions and cook for a few mins.

2 Stir in celery, garlic and pepper and cook for 1 minute.

3 Tip in rice, stock, Tabasco and seasoning. Cover and simmer for 10 mins.

4 Add prawns, cover again. Cook for 2 more mins until rice tender and liquid absorbed. Serve sprinkled with spring onions.

Per serving: 496 cals, 15g fat (6g saturated), 53g carbs

MONEYSAVER: Use leftover cooked chicken instead of prawns.