Easy prawn jambalaya
- Preparation and cooking time
- Total time
- Easy
- Serves 2
Ingredients
- 1 tbsp groundnut or sunflower oil
- 50g piece chorizo, diced
- 1 onion, chopped
- 1 clove garlic, crushed
- 1 small green pepper, diced
- 1 stick celery, diced
- ½ tsp of leaves thyme
- 1 bay leaf, crumpled
- 1 tsp paprika (not smoked)
- a good pinch dried chilli flakes
- 125g basmati rice
- 300ml chicken stock
- 2 vine tomatoes, chopped
- 200g raw peeled prawns, butterflied
- a handful flat-leaf parsley, chopped
- a good shake Tabasco sauce
Method
- STEP 1
Heat the oil in a lidded non-stick pan. Add the chorizo and cook until it crisps up a little and gives out some oil. Add the vegetables, cook on a gentle heat, stirring now and again, for 10 minutes or until softened.
- STEP 2
Stir in the herbs and spices, and cook for a minute. Tip in the rice and stir everything together until the rice is coated and starting to toast. Add the stock, stir and bring to a simmer. Put on a lid then leave on a low simmer for 15 minutes or until the rice is cooked and stock absorbed. If it looks a little dry during cooking, add another splash of stock or water.
- STEP 3
Take off the lid and stir in the tomatoes and prawns. Cook for another 3-4 minutes until the prawns are cooked through. Stir in the parsley and Tabasco, and serve with more hot sauce on the side, if you like.
