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Jambalaya
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Prep Time:
20 minutes
Cook Time:
30 minutes
Total Time:
50 minutes
Indulge in a flavorful Creole jambalaya bursting with seafood, meat, and vegetables - a true delight for your taste buds!
Ingredients:
  • 9.20 gm olive oil
  • 16 (about 800g) green tiger prawns, peeled leaving heads and tails intact, deveined
  • 4 chorizo sausages, thinly sliced diagonally
  • 2 celery sticks, diagonally sliced
  • 1 red capsicum, deseeded, thinly sliced
  • 1 green capsicum, deseeded, finely chopped
  • 2 garlic cloves, crushed
  • 1 fresh green chilli, deseeded, thinly sliced
  • 400g (2 cups) basmati rice
  • 2 ripe tomatoes, finely chopped
  • 625ml (2 1/2 cups) chicken style liquid stock
  • 24.40 gm Worcestershire sauce
  • 5.20 gm Tabasco sauce
  • 20.00 ml fresh thyme leaves
  • 125.00 ml fresh continental parsley leaves
Instructions:
  • In a large deep frying pan over high heat, heat oil until sizzling. Add prawns and cook for 2-3 minutes until they curl and change color. Transfer to a plate. Next, cook chorizo in the same pan for 1-2 minutes per side until golden brown. Transfer to a plate using a slotted spoon.
  • Saute the onion until golden, then add celery, capsicums, garlic, and chilli. Cook until celery is tender. Stir in chorizo and rice to coat. Add tomato, stock, Worcestershire sauce, Tabasco sauce, bay leaf, and thyme. Bring to a boil, then simmer covered for 12 minutes. Remove from heat and top with prawns, allowing it to rest for 10 minutes before serving.
  • Plate the dish individually and garnish with fresh parsley before serving.

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