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Prawn jambalaya
Prawn jambalaya
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Prep Time:
Cook Time:
30 minutes
Total Time:
30 minutes
Infuse prawns and rice with zesty Creole flair inspired by US Deep South.
Ingredients:
  • 27.30 gm olive oil
  • 1 onion, finely chopped
  • 2 celery stalks, chopped
  • 1 green capsicum, chopped
  • 1 tsp onion powder
  • 2.50 gm smoked paprika
  • 1 tsp dried oregano
  • 200g rice
  • 750ml vegetable stock
  • 400g can chopped tomatoes
  • 6.10 gm Worcestershire sauce
  • 5.20 gm Tabasco sauce
  • 100g smoked ham, chopped
  • 40.00 ml chopped flat-leaf parsley
  • 16 prawns, peeled, deveined
  • 1/2 tsp cayenne pepper
Instructions:
  • In a large saucepan over medium heat, heat 1 tablespoon of oil. Sauté onion for 3-4 minutes until softened. Add celery, capsicum, onion powder, paprika, and oregano. Cook for 3 minutes until fragrant. Stir in rice and coat it with oil for 1-2 minutes.
  • Combine stock, tomato, Worcestershire, and Tabasco sauces, then season to perfection. Simmer until rice is tender, about 15 minutes. Gently mix in ham and parsley, heating through for 2-3 minutes. Enjoy!
  • In a hot pan, add the remaining 2 teaspoons of oil. Season prawns with cayenne and salt, then sear for 1 minute on each side until cooked through. Serve with rice and greens, if preferred.

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