Turn Up the Heat This Easter with a Zesty Prawn & Mushroom Jambalaya!

If you’re looking to spice things up this Easter, move over roast lamb—this Prawn & Mushroom Jambalaya is here to steal the show!

Packed with bold, smoky flavours and a generous helping of juicy prawns, earthy mushrooms, and colourful veggies, this one-pan wonder is as festive as it is delicious.

It’s got just the right kick from chorizo and red chilli, balanced perfectly with the creamy avocado salsa and a bright zing of lime.

• Whether you’re feeding a hungry crowd or just treating your family to something a little different, this vibrant dish is a flavour-packed celebration of good food and great company. Dive into this Easter feast with a Southern twist—your tastebuds will thank you!

Recipe and image courtesy of The South African Mushroom Farmers’ Association.

Prawn & Mushroom Jambalaya

Serves 6

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
• 3-5 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
• Olive oil, for cooking
• Salt and pepper, to taste

Method:

1. Heat a large, deep frying pan over a medium-high heat.
2. Cook the chorizo for a few minutes until it releases some of its own oils and begins to brown.
3. Add the onion and cook until tender.
4. If the chorizo is not very fatty – add a little drizzle of olive oil.
5. Add the mushrooms and cook until lightly golden.
6. Add the garlic, celery, peppers,chilli, paprika and cumin.
7. Season well with salt and pepper.
8. Cook until fragrant.
9. Add the rice and mix it in well to coat with all the spices and vegetables.
10. Add the stock, bay leaves and tomatoes.
11. Bring to the boil, then reduce to a simmer.
12. Cover and cook for ± 12 minutes until the rice is just tender.
13. Add the prawns, and gently stir them through the rice.
14. Cover again and cook for a further 4–5 minutes until they turn pink and are cooked through.

To serve:

1. Toss the avocado with the spring onions and lime juice.
2. Season well with salt and pepper.
3. Scatter the jambalaya with the lime zest.
4. Divide the jambalaya between plates, top with the dressed avocado salsa and enjoy!