Easy prawn jambalaya
- Preparation and cooking time
- Total time
- Easy
- Serves 2
Skip to ingredients
- 1 tbsp groundnut or sunflower oil
- 50g piece chorizodiced
- 1 onionchopped
- 1 clove garliccrushed
- 1 small green pepperdiced
- 1 stick celerydiced
- ½ tsp of leaves thyme
- 1 bay leafcrumpled
- 1 tsp paprika (not smoked)
- a good pinch dried chilli flakes
- 125g basmati rice
- 300ml chicken stock
- 2 vine tomatoeschopped
- 200g raw peeled prawnsbutterflied
- a handful flat-leaf parsleychopped
- a good shake Tabasco sauce
Nutrition: per serving
- kcal539
- fat15.4g
- saturates4.2g
- carbs60.7g
- sugars9g
- fibre6.9g
- protein35.8g
- salt1.9g
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.
