Pork And Prawn Jambalaya

Ingredients

• To tasteSpray oil
• 500 gPork mince, 5% fat
• 4 tspSmoked paprika
• 1Red onion
• 2Bell peppers, red and orange
• 2 tspGarlic purée, or 4 crushed garlic cloves
• 1 tspChilli purée, or 1 chopped chilli
• 200 gLong-grain rice
• 400 gChopped tomatoes
• 450 mlChicken stock, made with 2 stock cubes
• 140 gCooked prawns
• 2 tspMixed dried herbs: oregano, basil and thyme
• 2Spring onions

Instructions

1. 1

   Brown the pork

   Spray a lidded non-stick pan with oil. Cook the pork mince with the smoked paprika over a medium heat for 5 minutes, breaking it up as it browns.

2. 2

   Fry the onion

   Lift the pork out of the pan, leaving the paprika-flavoured cooking oil behind. Finely chop the red onion and fry it in the pan for a few minutes.

3. 3

   Add the ingredients

   Finely chop the peppers. Add them to the pan with the garlic purée, chilli purée, mixed herbs, chopped tomatoes and rice, then stir everything together.

4. 4

   Simmer the rice

   Pour in the chicken stock and bring it to the boil. Cover the pan and simmer for 10 minutes.

5. 5

   Finish the jambalaya

   Remove the lid and return the cooked pork to the pan with the cooked prawns. Stir and cook for a further 5 minutes, until the pork and prawns are heated through and the rice has absorbed all the liquid. Finely chop the spring onions and scatter them over the top.

What is jambalaya?

Jambalaya is a Louisiana rice dish with roots in the cooking traditions of the American South, including Creole and Cajun food. It is commonly made by cooking rice with meat or seafood, vegetables and seasoning in one pot.

This version pairs pork mince with cooked prawns, tomatoes and peppers. Smoked paprika brings a savoury, smoky note, while the rice cooks in the seasoned tomato and chicken stock.

Nutrition and macros by portion

The nutrition label shows one serving as written: 471 calories, 42g protein, 56g carbs, 9g fat.

The rice and tomatoes provide most of the carbohydrates, while the pork mince and prawns contribute much of the protein. The pork and cooking oil provide some of the fat; a serving of extra vegetables or salad is an easy way to round out the plate.

Why these ingredients work

Smoked paprika: use smoked rather than hot or sweet paprika, as specified, to give the pork its distinctive smoky flavour without relying on chilli for the heat.

Rice and liquid: long-grain rice cooks in the tomatoes and stock, taking on their flavour as it absorbs the liquid. Keep the stated quantities together for the intended one-pot texture.

Prawns: they are already cooked, so they go in near the end rather than at the start. This warms them through alongside the pork.

Build the flavour in the pan

Pork first: browning the mince with paprika starts the dish with a savoury base. Removing it while leaving the flavoured cooking oil in the pan lets the onion pick up some of that flavour.

Onion and peppers: give the chopped onion a few minutes in the pan, then add the peppers with the garlic, chilli and herbs. Stir well so the seasonings are distributed before adding the stock.

Let the rice simmer

Covered cooking: once the stock reaches a boil, put the lid on and simmer for 10 minutes. Keeping the pan covered helps the rice cook in the liquid.

Finish uncovered: after adding the pork and prawns, cook for 5 more minutes with the lid off. The recipe’s cue is that the rice has soaked up all the liquid and the meat and prawns are heated through.

Serving and portions

This recipe makes four portions and is designed to be served as a complete rice-based meal. Scatter the chopped spring onions over the pan just before serving for a fresh finishing note.

If you would like something alongside it, serve with a simple green salad or extra vegetables. Keep any side dish lightly dressed so it complements rather than overwhelms the smoky, tomato-rich rice.

Recipe notes & tips

• Chop the onion and peppers before you begin so they are ready when the pork has browned.
• Use smoked paprika rather than hot or sweet paprika for the flavour intended in this recipe.
• Stir the rice and tomatoes together before adding the stock so the ingredients are evenly mixed.
• Keep the pan covered during the 10-minute simmer, then remove the lid for the final 5 minutes.
• Check that the rice has absorbed the liquid and the pork and prawns are hot before serving.

Variations

• Adjust the heat: use less chilli purée for a milder pan.
• Use fresh garlic: replace the garlic purée with 4 crushed cloves as suggested.
• Change the chilli: use 1 chopped chilli instead of the chilli purée.
• Try another pepper mix: use two peppers in different colours while keeping the total amount the same.
• Finish with herbs: scatter a little extra chopped spring onion over each portion.

Common mistakes to avoid

• Using the wrong paprika: choose smoked paprika, not hot or sweet paprika.
• Skipping the pork browning: cook it for the full 5 minutes with the paprika to start building flavour.
• Adding prawns too early: stir in the cooked prawns with the pork for the final 5 minutes so they only need warming through.
• Lifting the lid during the simmer: leave the pan covered for the 10-minute rice-cooking stage.
• Serving before the liquid is absorbed: cook until the rice has soaked up all the liquid and the meat and prawns are hot.

How to store

Cool leftovers promptly and refrigerate them in a covered container for up to 2 days. Reheat until steaming hot throughout, adding a small splash of water if the rice has become dry.

Frequently asked questions