Seafood Jambalaya with Chorizo
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Seafood Jambalaya with Chorizo

Total time: 40 minutes
Servings: 4
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A fusion of a classic creole dish with a Spanish paella-style twist, this seafood jambalaya with chorizo will get your taste buds going.

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Seafood Jambalaya with Chorizo

A fusion of a classic creole dish with a Spanish paella-style twist
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Course: Main Course
Cuisine: Creole, 🇪🇸 Spanish
Difficulty: Easy
Heat: 🌶 Mild
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 4
Calories: 355kcal
Author: Richard


For the Jambalaya:

  • 75 g chorizo sliced
  • 1 red onion peeled and roughly chopped
  • 2 green peppers deseeded and cut into strips
  • 2 cloves garlic peeled and sliced
  • 300 g frozen Seafood Cocktail thawed
  • 1 tbsp Cajun Seasoning
  • 200 g Long Grain White Rice
  • 400 g can chopped tomatoes
  • 1 reduced-salt chicken stock cube

To Serve:

  • 2 tbsp parsley chopped
  • 1 lemon sliced


  • Heat a large pan on a medium setting. Add the chorizo and fry until it starts to sizzle and release its fat.
  • Add the onion, peppers and garlic and fry for a further 5 mins until soft.
  • Add the thawed seafood cocktail and Cajun seasoning. Fry for 3 mins.
  • Add the rice, tomatoes, stock cube and 350ml boiling water to the pan. Stir to combine. Cover with a lid and simmer for 20-25 mins, stirring occasionally, until all the water is absorbed and the rice is tender.

To Serve:

  • Sprinkle with the chopped parsley and serve with the lemon slices, to squeeze over.


Calories: 355kcal | Carbohydrates: 55g | Protein: 20g | Fat: 6g | Saturated Fat: 2g | Fiber: 5g | Sugar: 6g

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