Chorizo and Prawn Jambalaya
Jambalaya is a traditional rice dish from Louisiana that’s packed full of vegetables, meat and fish. Besides being super tasty and filling, this is quick and easy to prepare. If buying frozen prawns, a 250g bag should give the required amount once thawed and drained.
4 people
35 minutes
15 minutes
Ingredients
- 1 pinch Black Pepper
- 1 tbsp Cajun Seasoning
- 2 sticks Celery thinly sliced
- 800 ml Chicken Stock Cube
- 1 tin Chopped Tomatoes (400g)
- 200 g Chorizo Sausages sliced
- 2 cloves Garlic crushed
- 1 - Lemon quartered
- 1 - Onion thinly sliced
- 1 - Red Pepper thinly sliced
- 1 pinch Salt
- 250 g SuperValu Easy Cook Long Grain Rice
- 1 handfull SuperValu Fresh Parsley Flat Leaf roughly chopped
- 2 sprigs SuperValu Fresh Thyme leaves only
- 175 g SuperValu Tiger Prawns peeled and deveined
Method
- Heat a wide sauté pan (that has a tight-fitting lid) over a medium heat. Add the chorizo and cook for 2 to 3 minutes, until it’s beginning to catch colour. Remove to a plate lined with kitchen paper, leaving the oil behind.
- Add the onion, celery and peppers to the oil and gently fry for 5 to 6 minutes, until soft. Add the garlic, Cajun seasoning and thyme and cook for 1 minute more.
- Pour in the rice, stock and tomatoes and bring to the boil. Pop the lid on and reduce the heat to simmer very gently for 20 to 25 minutes, until the liquid is absorbed and the rice is tender.
- Stir the chorizo and prawns through and cook for a further 1 to 2 minutes, until the prawns turn pink. Season to taste and serve with a scattering of parsley and with lemon wedges on the side for squeezing over.
