Sausage and Prawn Jambalaya

A Simple And Healthy Cajun-Inspired Rice Pot Recipe With One HECK Of A Twist



HECK Smoky Paprika Sausages

1 White Onion Sliced

2 Crushed Garlic Cloves

1 Red Pepper Sliced

1 Yellow Pepper Sliced

1 Green Chilli Sliced

1 tbsp Of Cajun Seasoning

1 tsp Smoked paprika

225g Long Grain Rice (Easy Cook)

400ml Chicken Stock

60g Diced Chorizo

40ml Olive Oil

12 Cooked King Prawns

Sea Salt

Course Black Pepper


  1. In a large frying pan add the olive oil, onion and chorizo and cook for 5 minutes then add the sliced peppers, chillis and garlic and cook for a further 2 minutes
  2. Add the spices and the rice and stir well so the rice is coated in all of the spices, pour over the chicken stock and stir, then cover the pan and simmer for 15-20 minutes until the rice is tender.
  3.  As this is cooking fry or grill your sausages until they are cooked, once the jambalaya is ready throw in the prawns and the cooked sausages.

This recipe uses Smoky Paprika Chicken chipolatas, but works equally well with other HECK Chicken sausages e.g.  Naked, Zesty, Italia, Spring or Simply. You could try it with our Thai-Style Turkey too!

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