Photo of Quick seafood & chorizo jambalaya by WW

Quick seafood & chorizo jambalaya

Points® value
Total Time
20 min
5 min
15 min
Made with orzo instead of rice, this pasta jambalaya is on the table in a matter of minutes


Calorie controlled cooking spray

4 spray(s)

Chorizo Sausage

100 g, diced

Peppers, all types

250 g, frozen, sliced

Schwartz Smoky Cajun Seasoning

1 serving(s)

Merchant Gourmet Orzo (Rice-shaped Pasta)

300 g

Chicken stock cube(s)

2 cube(s), 800ml stock

Tinned Tomatoes

1 can(s), large, cherry tomatoes

Asda Seafood Selection, Frozen

200 g


1 zest(s) of 1, plus wedges to serve

Lemon Juice, Fresh

2 tablespoon(s)

Parsley, fresh

25 g


  1. Mist a large frying pan with cooking spray and fry the chorizo and peppers over a high heat for 3 minutes until the chorizo releases its oil and starts to crisp. Stir through the Cajun seasoning and orzo.
  2. Add the stock and cherry tomatoes and simmer for 10-12 minutes, stirring occasionally and adding the seafood for the final 5 minutes. The orzo should be tender and the seafood piping hot and cooked through. Add a splash more boiling water if needed.
  3. Stir through the lemon juice and zest with most of the parsley. Season to taste. Garnish with the remaining parsley and serve with the lemon wedges for squeezing over.


Spicy chorizo typically contains added cayenne pepper. Opt for a plain variety if you prefer less of a kick