Deep South Jambalaya

Number of Portions
Deep South Jambalaya


- 30 ml oil
- 225 grams chorizo, diced
- 25 grams
- Fajita Seasoning
- 300 grams cooked tiger prawns
- 2 small green peppers, chopped
- 5 spring onions, finely sliced
- 4 celery stalks, chopped
- 900 grams uncooked rice
- 600 grams tinned chopped tomatoes
- 1.4 lt chicken stock


Heat the oil in a large frying pan. Add the onion, Schwartz for Chef Chopped Garlic in Oil, peppers and celery and sauté for 5 minutes until the onion becomes translucent.

Add the Schwartz for Chef Fajita Seasoning, chorizo and rice and stir thoroughly to coat the rice with oil.

Stir in the tomatoes, stock and salt. Reduce the heat, cover and cook over a low heat for 35 minutes.

Stir in the prawns and continue to cook until the rice is tender, adding more liquid if required. Stir in the spring onions to serve.

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