The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Rice ’n’ easy prawn jambalaya
Always a joyful melting pot of flavours, our jambalaya shakes its tail feather with juicy prawns and loads of lovely veg (onions, peppers, kale and green beans). Flat-leaf parsley, garlic and our special Cajun spice mix dial up the deliciousness, while brown rice keeps it hearty and healthy – perfect good mood food!
SWK: Source of fibre
SWK: High protein
Plants 7
Serving size
Ingredients
- 80g green beans
- 4 tsp garlic paste (Garlic, Sea Salt, Citric Acid)
- 1 tbsp Cajun spice mix (Cumin, Black Pepper, Sea Salt, Fennel, Green Cardamom, Coriander, Rubbed Oregano, Rubbed Thyme, Paprika Flakes, Cayenne Pepper.)
- 200g prawns (Crustaceans)
- 140g brown rice (100% Brown Rice)
- 80g Kale (whole leaf) (Kale (whole leaf))
- 1 pepper
- 2 onion
- 1 tbsp rice vinegar (Rice Vinegar, Salt)
- 1 handful of fresh thyme
- 1 pepper
- 1 handful of fresh flat-leaf parsley
Nutritional Information
Calories: 463
Protein: 28g
Carbs: 77g
Fat: 4.6g
Ingredients
- 280g brown rice (100% Brown Rice)
- 3 onion
- 2 tbsp rice vinegar (Rice Vinegar, Salt)
- 160 x Kale (whole leaf) (Kale (whole leaf))
- 160g green beans
- 1 handful of fresh thyme
- 8 x garlic paste (Garlic, Sea Salt, Citric Acid)
- 2 tbsp Cajun spice mix (Cumin, Black Pepper, Sea Salt, Fennel, Green Cardamom, Coriander, Rubbed Oregano, Rubbed Thyme, Paprika Flakes, Cayenne Pepper.)
- 2 pepper
- 2 pepper
- 400g prawns (Crustaceans)
- 1 handful of fresh flat-leaf parsley
Nutritional Information
Calories: 452
Protein: 28g
Carbs: 75g
Fat: 4.5g
Rice ’n’ easy prawn jambalaya
Always a joyful melting pot of flavours, our jambalaya shakes its tail feather with juicy prawns and loads of lovely veg (onions, peppers, kale and green beans). Flat-leaf parsley, garlic and our special Cajun spice mix dial up the deliciousness, while brown rice keeps it hearty and healthy – perfect good mood food!
Cook time:
40 mins
Cuisine:
African
Food group:
Shellfish
Allergens: Crustaceans
Cooking Instructions
Before you start
- 1x saucepan
- 1x non-stick frying pan
Set the rice simmering
- Cook the rice in boiling water for 25-30 mins, then drain.
Pickle those onions
- Meanwhile, peel and thinly slice the onions.
- Put a small saucepan over a high heat, then add one-quarter of the sliced onions, all the vinegar and a splash of water. Lightly season with salt and bring to the boil for 30 seconds, stirring well. Remove from the heat and leave the onions to pickle, stirring every so often.
Veg out!
- Deseed and finely dice the peppers. Discard the woody stalks from the middle of the kale, then thinly slice the leaves.
- Spritz a large non-stick frying pan with cooking spray and put it over a medium heat. Fry the peppers, kale and remaining sliced onions for 5-7 mins until softened.
Cook the prawns
- At the same time, trim and halve the green beans, then finely chop the thyme leaves.
- Add the green beans, thyme, spice mix and garlic paste to the frying pan. Stir well and cook for 1 min.
- Pour in 100ml water (150ml for 4 portions), add the prawns and simmer for 6-8 mins, until the prawns are pink.
Finish & serve
- Finely chop the parsley. Stir the rice and half the parsley through the prawns.
- Dish up the rice mix and scatter over the pickled onions. Sprinkle with the remaining parsley.