For a speedy dinner, give this Prawn jambalaya a go. Packed with rich tomato and crispy chorizo, it's bound to be a family favourite.
Serves44
Cook time35 mins35 minutes
Prep time20 mins20 minutes
Ingredients
1 tbs olive oil
1 chorizo sausage, thinly sliced
1 brown onion, finely chopped
2 garlic cloves, crushed
2 celery sticks, finely chopped
1 red capsicum, seeded, diced
1 tbs Cajun seasoning
2 dried bay leaves
400g can crushed tomatoes
1½ cups (300g) long-grain rice, rinsed, drained
3 cups (750ml) chicken stock
20 green banana prawns, peeled leaving tail intact
⅓ cup flat-leaf parsley leaves
Crusty bread, to serve
Lemon wedges, to serve
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Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Heat half the oil in a large frying pan over medium heat. Add chorizo. Cook, stirring for 3 mins or until golden brown. Transfer to a plate.
Step 2
Add onion, garlic, celery and capsicum to the pan. Cook, stirring for 3 mins or until just tender. Add Cajun seasoning and bay leaf. Cook, stirring for 1 min or until fragrant. Return chorizo to the pan and add tomatoes, rice and stock. Stir to combine. Bring to the boil. Reduce heat to low and simmer for 20 mins.
Step 3
Arrange prawns over the rice. Cover and steam for 5 mins or until prawns are cooked through and all liquid has been absorbed. Gently stir prawns through rice. Top with parsley and serve with bread and lemon wedges.
