Flavourful Fusion
This Prawn & Mushroom Jambalaya is a bold and satisfying dish that brings together the vibrant spices of Creole cuisine with earthy mushrooms and juicy prawns. A hearty blend of chorizo, peppers, and warming aromatics makes it perfect for a weeknight comfort meal or an impressive dish for guests. With every spoonful, you’ll get a taste of smoky paprika, fresh herbs, and a zesty lime finish. It’s a one-pan wonder packed with colour, texture, and serious flavour.
Your Easter table needs this 
Prawn & Mushroom Jambalaya
Your Easter table needs this…Here's a dish that's way beyond ham or lamb and so good that you may just want to turn it into your new Easter Tradition!
Equipment
- 1 Large deep frying pan
Ingredients
- 100g spicy chorizo sliced
- 1 onion finely chopped
- 500g button mushrooms sliced
- 4 cloves garlic minced
- 2 stalks celery finely sliced
- 1 green pepper diced
- 1 red pepper diced
- 1 fresh red chilli sliced
- 2 tsp sweet smoked paprika
- 1 tsp ground cumin
- 250g basmati rice
- 500ml chicken or vegetable stock
- 2 large tomatoes diced
- 2-5 fresh bay leaves
- 250g prawns deveined & heads removed, shell / tail optional for presentation
To serve:
- 1 lime zest and juice
- 2 spring onions sliced
- 1 avocado diced
For The cooking:
- olive oil
- salt and pepper to taste
Instructions
STEP 1
- Heat a large, deep frying pan over a medium-high heat.
- Cook the chorizo for a few minutes until it releases some of its own oils and begins to brown.
- Add the onion and cook until tender.
- If the chorizo is not very fatty – add a little drizzle of olive oil.
- Add the mushrooms and cook until lightly golden.
- Add the garlic, celery, peppers,chilli, paprika and cumin.
- Season well with salt and pepper.
- Cook until fragrant.
Step 2
- Add the rice and mix it in well to coat with all the spices and vegetables.
- Add the stock, bay leaves and tomatoes.
- Bring to the boil, then reduce to a simmer.
- Cover and cook for ± 12 minutes until the rice is just tender.
Step 3
- Add the prawns, and gently stir them through the rice.
- Cover again and cook for a further 4–5 minutes until they turn pink and are cooked through.
To serve:
- Toss the avocado with the spring onions and lime juice.
- Season well with salt and pepper.
- Scatter the jambalaya with the lime zest.
Divide the jambalaya between plates, top with the dressed avocado salsa and enjoy!
The South African Mushroom Farmers’ Association (SAMFA) is the leading mushroom industry body in South Africa.
SAMFA is funded by its members who are mostly mushroom growers, industry suppliers and trade alliances.
