Chicken Recipes
Prawn jambalaya
This easy version of the Louisiana classic still uses the ‘holy trinity’ of celery, pepper and onions to form the base of the dish. It’s all cooked in less than half an hour in only one pan, saving you time on the cooking as well as the washing up!
Ingredients
- 1 tbsp olive oil
- 1 onion, finely chopped
- 2 garlic cloves, finely chopped
- 2 celery sticks, finely chopped
- 1 red and 1 yellow pepper, seeds removed and finely chopped
- 2 tsp sweet smoked paprika
- ½ tsp ground cumin
- 250g/9oz basmati rice
- 500ml/18fl oz chicken stock
- 3 vine tomatoes, finely chopped
- 400g/14oz raw tiger prawns
- large handful flat-leaf parsley, finely chopped
- salt and freshly ground black pepper
- 1 lemon, cut into wedges, to serve
Method
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Heat the oil in a large, deep frying pan over a medium-high heat. Cook the onion for 3 minutes until softened, stirring often.
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Add the garlic, celery, peppers, paprika and cumin. Season well with salt and pepper. Stir-fry for 3 minutes, or until fragrant, then stir in the rice, stock and tomatoes. Bring to the boil, stirring often, then reduce the heat to medium, cover the pan and simmer for 12–15 minutes, or until the rice is tender.
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Add the prawns, stir through the rice and cook for a further 4–5 minutes, or until they turn pink and are cooked through.
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Stir through the parsley, reserving a little for garnish. Divide the jambalaya between four plates, top with the reserved parsley and serve immediately with the lemon wedges alongside.
Prawn jambalaya