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Creole-style prawn jambalaya
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1 tsp sunflower oil
1 red onion, chopped
2 red peppers, deseeded and diced
2 celery stalks, sliced
60g Cooks' Ingredients Diced Chorizo
2 x 250g packs Tilda Steamed Brown Basmati Rice
200g Waitrose Raw Jumbo King Prawns
2 tomatoes, roughly chopped
1-2 tsp Bart Creole Spice Mix
25g pack fresh flat-leaf parsley, chopped
1. Heat the oil in a large frying pan and cook the onion, peppers, celery and chorizo for 5 minutes until the vegetables have softened.
2. Meanwhile, heat the rice in a microwave according to the packet instructions.
3. Stir the prawns, tomatoes and spice mix into the pan and cook for 2 minutes. Add the warm rice and continue to stir-fry for a further 2 minutes until the prawns are cooked through and the jambalaya is piping hot. Stir through the parsley and serve.
The word 'jambalaya' comes from the Provençal word meaning 'mix up' - so why not try varying the ingredients you add to your rice.
Typical values per serving:
19.9g protein, 5.9g fibre
This recipe was first published in August 2013.