Sausage and Prawn Jambalaya

Main courseServes 4

For a quick Saturday supper with a punchy kick of flavour, this Sausage and Prawn Jambalaya using HECK’s Smoky Paprika Chicken Sausages will hit the spot between flavour and comfort food every time.  


8 HECK Smoky Paprika Chicken 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

Coarse black pepper


  1. In a large frying pan add the olive oil, onion and chorizo and cook for 5 minutes
  2. Add the sliced peppers, chilli and garlic and cook for 2 minutes
  3. Add the spices and the rice and stir well so the rice is well coated
  4. Pour over the chicken stock and stir then cover the pan and simmer for 15-20 minutes until the rice is tender.
  5. While the rice is cooking, fry or grill your sausages
  6. Add the cooked sausages and the prawns to the cooked jambalaya and stir them in (sausages can be sliced but we kept them whole)
  7. Season to taste and serve.