Serves: 5

Difficulty: Easy

Preparation time: 30 mins

Cooking Time: 90 mins

A real one wok wonder and the tastiest stodge you will ever have.


  • 4 partridge breasts
  • 80g chorizo
  • 80g fresh prawns
  • 2 peppers (red and green)
  • 1 onion
  • 3 sticks of celery
  • 500g white rice
  • 400g tinned tomatoes
  • 1.25L chicken/game stock
  • 3 red chillies
  • Cayenne pepper
  • 4 bay leaves
  • Salt
  • Pepper
  • Thyme
  • Garlic
  • Handful of parsley


Add the diced onions, and the roughly chopped pepper, celery and chorizo to a hot wok with a splash of olive oil. Season the diced partridge with plenty of cayenne pepper and after five minutes add it to the wok along with the bay leaves, thyme and plenty of salt and pepper. 

After ten minutes add the thinly chopped chillies and garlic. Stir it all up and after a minute pour in a can of chopped tomoatoes and 1.25 litres of chicken stock. Bring the infused jambalaya to a steady simmer and leave for 25 mintues, make sure to give it a good stir every 5 minutes or so, releasing all the goodness. 

When ready add the rice, if there is not enough water left for the rice add some water. Cook for a further ten minutes or until the rice is perfectly cooked. Once done throw in all the prawns and the roughly chopped parsley. Stir well for the final three minutes.

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