Skip to main contentSkip to footer
Start today
Start today
Join WW today and gain full access to all of our recipes and meal plans. Sign up today!
Photo of Chicken chipolata & prawn jambalaya by WW

Chicken chipolata & prawn jambalaya

6
Point(s)
Total Time
1 hr 10 min
Prep
20 min
Cook
50 min
Serves
8
Difficulty
Easy
This Cajun-inspired rice dish is the perfect bowl food for nights spent in front of the telly.

Ingredients

Calorie controlled cooking spray

8 spray(s)

HECK Simply Chicken Sausages

340 g, grilled

Onion(s)

2 large

Peppers, all types

3 medium, sweet pointed peppers, deseeded and roughly chopped

Garlic

4 clove(s), crushed

Oregano, Dried

2 teaspoons, level

Paprika

3 teaspoons, level, smoked

Cayenne Pepper

¼ teaspoon(s), level

Asda Paella Rice

350 g, uncooked

Chicken stock cube(s)

2 cube(s), 1 litre stock

Tinned Tomatoes

2 can(s), large

Thyme, Fresh

3 sprig(s)

King Prawns, Raw

450 g

Peas, frozen, boiled

200 g

Parsley, fresh

4 tablespoons, chopped, flat-leaf

Lemon Juice, Fresh

4 tablespoons

Instructions

  1. Mist a large nonstick frying pan with cooking spray and cook the chipolatas over a medium-high heat for 8-10 minutes, turning occasionally. Set aside on a plate, then cut into thick slices on the diagonal.
  2. Mist a large nonstick pan with cooking spray, add the onions, peppers and 2 tablespoons water and cook, covered, for 5 minutes over a medium heat. Stir, then cook, uncovered, for a further 5 minutes, until softened and just starting to colour.
  3. Add the garlic, oregano and spices and cook, stirring, for 1-2 minutes. Stir in the rice so it is well coated, then pour in the stock, tomatoes and thyme. Season well, bring to a simmer and cook, covered, for 20 minutes, stirring once or twice. Stir the chipolatas through the jambalaya, along with the prawns and peas. Leave to cook, covered, for 5-7 minutes or until the rice, peas and prawns are cooked through, the chipolatas are piping hot and the liquid has been absorbed.
  4. Remove and discard the thyme sprigs, then season to taste and stir through the parsley and lemon juice
  5. To serve Divide half of the jambalaya between 4 bowls, then scatter over a little extra chopped parsley. Serve with lemon wedges.
  6. To freeze Store the remaining jambalaya in an airtight container and freeze for up to 3 months. Defrost overnight in the fridge and reheat over a low heat on the hob, adding a splash of water, until hot throughout.

You might like

You might like