One Pan Cajun Chicken Jambalaya
March 11, 2026
Hack dinner tonight with the Louisiana-inspired flavour of Schwartz Cajun Seasoning in this simple, one pan meal that you can easily customise based on the ingredients - meat, vegetables, and plant-based alternatives - you already have on hand.
Hack dinner tonight with the Louisiana-inspired flavour of Schwartz Cajun Seasoning in this simple, one pan meal that you can easily customise based on the ingredients - meat, vegetables, and plant-based alternatives - you already have on hand.
Key products
Instructions
Instructions
- For the Cajun chicken: place the chicken breasts into a dish and sprinkle over the Schwartz Cajun Seasoning. Mix well, cover with cling film and marinate in the fridge whilst you make the jambalaya.
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- For the Jambalaya: heat the oil in a large flying pan and fry the celery and sausage for 1-2 minutes, stirring often. Add the rice and Schwartz Cajun Seasoning, stir gently to coat and fry for a further minute. Pour in the tomatoes and stock and sprinkle in the Schwartz Dried Flat Leaf Parsley. Mix well and bring to the boil.
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- Reduce the heat and simmer gently for 15 minutes. Add the diced chicken and cook for 5 minutes.*
- Add the spring onions and prawns and cook for a further 5 minutes - or until the chicken and prawns are cooked, all the liquid has been absorbed and the rice is tender.*
- Spoon into bowls and serve garnished with sliced chillies and your choice of herbs, if wished.*
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