Hey Lykkers! Tell me this—have you ever had one of those evenings when you just want something cozy, a meal that warms you up from the inside out? Maybe you’re tired of the usual takeout or plain pasta, and you’re craving something with a little spice, a touch of fire, and a lot of flavor.

Well, today we’re diving into a dish that ticks all those boxes: Creole-style jambalaya with prawns and sausages. This recipe isn’t just food—it’s a whole experience in a pan. Let’s walk through why jambalaya is so special and how you can easily make it in your own kitchen.

Jambalaya is comfort food with a kick. It’s hearty, colorful, and layered with flavors that just keep unfolding. What’s even better is that it’s a one-pan wonder, meaning less washing up later.

Creole-style jambalaya is made with a tomato base, which gives it that rich, red glow and a slightly tangy bite. Add in prawns and smoky sausage, and you’ve got a dish that feels like a party on your plate.

Ingredients You’ll Need (Serves 4)

- 250 g (9 oz) prawns, peeled and deveined

- 200 g (7 oz) sausage (andouille if you can, kielbasa works too), sliced into rounds

- 1½ cups long-grain rice

- 1 onion, finely chopped

- 1 green bell pepper, diced

- 2 celery stalks, diced

- 3 garlic cloves, minced

- 1 can (400 g / 14 oz) chopped tomatoes

- 3 cups chicken stock

- 2 tablespoons olive oil

- 2 teaspoons Creole seasoning (or mix paprika, cayenne, thyme, oregano, garlic powder, onion powder, and black pepper)

- 1 bay leaf

- Salt and pepper to taste

- Fresh parsley and spring onions, for garnish

Cooking It Step by Step

1. Brown the sausage

Heat a tablespoon of oil in a deep cooking pan. Toss in the sausage slices and cook until they’re golden and slightly crisp. Set them aside but keep all that flavor in the pan.

2. Sauté the holy trinity

Add onion, celery, and bell pepper—the holy trinity of Creole cooking. Cook until soft, then stir in garlic for that extra punch.

3. Wake up the spices

Sprinkle in your Creole seasoning. Let it sizzle for 30 seconds to release all those smoky, spicy aromas.

4. Build the heart of the dish

Add the rice and mix well so it absorbs the seasonings. Pour in the chopped tomatoes and chicken stock, then toss in the bay leaf and put the sausage back into the pan. Bring the mixture to a boil, reduce the heat, cover, and let it simmer for about 20 minutes, stirring every so often.

5. Add the prawns

In the final 5 minutes, stir in the prawns. They cook fast—once they turn pink and firm, they’re ready.

6. The finishing touch

Remove the bay leaf, season with salt and pepper, and give it a good mix.

Serving It Up

Scoop generous portions into bowls, sprinkle with fresh parsley and spring onions, and if you want a little zing, add a squeeze of lemon. Pair it with crusty bread on the side and you’re set for a meal that’s both comforting and exciting.

Tips for the Best Jambalaya

Authentic flavor: Andouille sausage gives the most authentic Creole taste.

Patience pays off: Let the rice cook slowly so it soaks up every bit of flavor.

Leftovers bonus: It tastes even better the next day, so don’t hesitate to make extra.

Wrapping It Up

Lykkers, this jambalaya is more than just dinner—it’s the kind of dish that makes everyone gather around the table, spoons ready. It’s smoky, spicy, and packed with personality. Next time you want a meal that feels like a warm hug but also brings a little excitement, give this Creole jambalaya a try. You won’t regret it!