Name: Hairy Bikers Jambalaya Recipe
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Ingredients: 1 tbsp sunflower oil; 2 chicken breasts, chopped; 200g chorizo, sliced; 1 onion, 2 celery sticks, 1 green pepper (all chopped); 2 garlic cloves, crushed; 1-2 tsp Cajun seasoning; 1 tsp smoked paprika; 400g can chopped tomatoes; 500ml chicken stock; 250g long-grain white rice; 200g cooked king prawns; 2 spring onions, sliced

This spicy Hairy Bikers jambalaya is a one-pot Creole rice dish made with chicken, chorizo, prawns, peppers, and Cajun seasoning. The rice cooks in the same pan, soaking up all the smoky, spicy flavour. It takes under an hour and serves four to six.

I found this in The Hairy Dieters cookbook and it’s become our Saturday night regular. One pot, minimal washing up, and the whole house smells incredible while it cooks.

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Why This Recipe Works

The holy trinity builds the base – Onion, celery, and green pepper cooked low for 10 minutes creates the authentic Cajun flavour foundation. Skip any of the three and the jambalaya tastes one-dimensional.

Chorizo oil does double duty – Browning the chorizo first releases its smoky, paprika-infused oil. This becomes the cooking fat for the vegetables, layering flavour without adding extra oil.

Rice cooks in the sauce – Adding the rice straight to the pot means every grain absorbs the Cajun-spiced tomato stock. No separate rice pan, no bland side dish.

How Can You Change This Jambalaya?

Without prawns – Leave out the prawns entirely for a simpler chicken and chorizo jambalaya. The dish works just as well without them, and it solves the freezing problem since there’s no seafood to worry about.
Slow cooker version – Brown the chicken and chorizo on the hob, then transfer everything except the rice and prawns to the slow cooker. Cook on low for 4-6 hours. Stir in the rice for the last 30 minutes and the prawns in the last 5 minutes.
Spicier version – Add ½ tsp cayenne pepper with the Cajun seasoning and a finely diced scotch bonnet with the garlic. Use hot chorizo instead of mild. For a different kind of heat, the Hairy Bikers chilli con carne goes in a completely different direction.
With andouille sausage – Swap the chorizo for andouille sausage for a more traditional Louisiana flavour. Andouille is smokier and coarser-textured. Most good delis stock it.
Vegetarian version – Replace the chicken, chorizo, and prawns with a drained tin of black beans, a tin of kidney beans, and extra peppers. Use vegetable stock. Add the beans with the tomatoes.

Jambalaya Ingredients

1 tbsp sunflower oil
2 chicken breasts, cut into bite-sized pieces
200g chorizo sausage (or andouille), sliced
1 large onion, chopped
2 celery sticks, chopped
1 green pepper, deseeded and chopped
2 garlic cloves, crushed
1-2 tsp Cajun seasoning (depending on your preference for heat)
1 tsp smoked paprika
400g tin chopped tomatoes
500ml chicken stock
250g long-grain white rice
200g cooked and peeled king prawns
2 spring onions, finely sliced
Salt and freshly ground black pepper

How To Make Hairy Bikers Jambalaya

Brown the proteins: Heat the oil in a large, heavy-based saucepan over a medium-high heat. Add the chicken and fry for 4-5 minutes until lightly browned. Add the chorizo and cook for 2-3 minutes until it releases its red, spicy oils. Remove both with a slotted spoon and set aside.
Cook the holy trinity: Reduce the heat to medium. Add the onion, celery, and green pepper to the pan. Cook for 8-10 minutes, stirring occasionally, until the vegetables have softened and the onion is translucent.
Add the spices: Stir in the garlic and cook for one minute. Add the Cajun seasoning and smoked paprika, and stir for another minute to toast the spices.
Build the pot: Return the chicken and chorizo to the pan. Pour in the tomatoes and stock, bring to a simmer. Stir in the rice, season with salt and pepper, and give it one final stir.
Simmer undisturbed: Reduce the heat to low, put the lid on, and simmer gently for 20-25 minutes. Do not stir during this time. The rice is done when all the liquid has been absorbed and the grains are tender.
Finish: Turn off the heat. Stir in the prawns and spring onions. Put the lid back on and leave for 5 minutes. The residual heat warms the prawns through without overcooking them.

What Is the Secret to a Great Jambalaya?

Don’t stir the rice: Once the lid goes on, leave it alone. Stirring breaks the grains and turns it to mush.
Brown the chorizo first: The paprika oil it releases becomes the base flavour for the whole dish. Skip this and everything tastes flat.
Prawns go in last: They’re already cooked. Five minutes under the lid with the heat off is all they need.

What Should You Serve on the Side?

Jambalaya is a complete one-pot meal so it doesn’t need much alongside it. A simple green salad with a light vinaigrette gives a fresh contrast to the spice. Southern cornbread is the classic pairing if you want something to mop up the juices.

For a bigger spread, a few dashes of hot sauce on the table (Tabasco or Louisiana-style) let everyone dial up the heat to taste. If you’re feeding a crowd, the Hairy Bikers paella makes a good companion for a rice dish double-header.

Does This Reheat Well?

It keeps in the fridge for up to 2 days in an airtight container. Rice dishes need to be cooled quickly and reheated until piping hot all the way through – don’t leave it sitting out at room temperature.

Freezing the finished jambalaya isn’t ideal because the rice goes mushy. If you want to batch cook, freeze the sauce base with the chicken and chorizo before adding rice. Thaw overnight, reheat on the hob, and cook fresh rice and prawns when you serve it.

Nutrition Facts

Calories: Approx. 500-550 kcal
Total Fat: 15g
Saturated Fat: 5g
Protein: 35g
Carbohydrates: 55g
Sugars: 8g

Frequently Asked Questions

What is the difference between Creole and Cajun jambalaya? Creole jambalaya includes tomatoes and has a red colour – this is the New Orleans style. Cajun jambalaya skips the tomatoes and is browner. This Hairy Bikers version is Creole-style.

Can I use a different type of rice? Long-grain white rice works best because it holds its shape. Basmati would be fine at a push. Avoid short-grain or risotto rice – they go soft and sticky.

How can I adjust the spice level? For milder, use mild chorizo and cut the Cajun seasoning to ½ tsp. For hotter, use hot chorizo and add ½ tsp cayenne pepper with the spices.

How does the Hairy Bikers’ jambalaya compare to Jamie Oliver’s? Jamie’s version uses fresh tomatoes and a different spice blend, and tends to be milder. The Hairy Bikers version leans heavier on the Cajun seasoning and smoked paprika, and the chorizo gives it a smokier, punchier flavour.

Which Hairy Bikers book is this jambalaya from? This recipe is from The Hairy Dieters: How to Love Food and Lose Weight. Si and Dave called it their “Southern-Style Jambalaya” – a lighter version of the Creole classic.

Can I make jambalaya ahead of time? You can make the sauce base (chicken, chorizo, vegetables, tomatoes, stock) a day ahead and keep it in the fridge. When you’re ready to eat, reheat the base, add the rice and cook for 20-25 minutes, then stir in the prawns at the end.

What is the holy trinity in Cajun cooking? Onion, celery, and green pepper – the Cajun equivalent of a French mirepoix. It’s the flavour base for almost every Cajun and Creole dish. Cooking it low and slow until soft creates the foundation that everything else builds on.

Can I make this without prawns? Yes. The chicken and chorizo carry the dish on their own. Leave the prawns out entirely and it still works well – and it becomes much easier to freeze and reheat.

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