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Jambalaya
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Prep Time:
5 minutes
5 minutes
Cook Time:
30 minutes
30 minutes
Total Time:
35 minutes
35 minutes
Savour traditional Creole jambalaya with bold flavours.
Ingredients:
- 18.40 gm vegetable oil
- 250g smoked speck, cut into 1cm strips
- 1 large brown onion, halved, chopped
- 1 bay leaf
- 2.50 gm ground cumin
- Pinch of cayenne pepper
- 1 x 400g can diced Italian tomatoes
- 375ml chicken style liquid stock
- 140g (2/3 cup) Basmati rice
- 200g small cooked peeled prawns
- 62.50 ml loosely packed chopped fresh continental parsley
Instructions:
- In a large saucepan over medium-high heat, sauté speck, onion, and bay leaf in oil until speck is browned, about 3-4 minutes. Stir in cumin and cayenne, cook until aromatic, about 1 minute. Add tomato, stock, and rice. Bring to a boil, then reduce heat to medium-low, cover, and simmer for 15-18 minutes or until rice is tender, stirring occasionally. Stir in prawns and parsley, cook for an additional 2-3 minutes until heated through.
- Discard bay leaf and portion jambalaya into individual serving bowls.