Carribbean Chicken Jambalaya

Number of Portions
Carribbean Chicken Jambalaya


- 60 ml oil
- 875 grams chicken breast
- 450 grams large onions, chopped
- 300 grams large celery sticks, sliced
- 450 grams smoked sausage, sliced
- 50 grams Blackened Cajun Seasoning
- 30 grams
- 1 kg long grain rice, cooked and drained
- 800 grams tin chopped tomatoes
- 1 lt chicken stock
- 250 grams cooked prawns, defrosted if frozen
- 125 grams spring onions, chopped


Heat the oil in a large frying pan and fry the chicken until browned.

Add the onion, celery and smoked sausage and fry for a further 2-3 minutes.

Add the Schwartz for Chef Blackened Cajun Seasoning, Chopped Garlic in Oil, rice, chopped tomatoes and chicken stock and bring to the boil. Cover and cook for 20 minutes, stirring occasionally.

Stir in the prawns and spring onions and heat through.

Vegetable Jambalaya - replace the chicken with 2 red peppers, 2 green peppers, a large tin of sweet corn and a large tin of kidney beans.

Products used in this recipe: