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    Prawn and Chorizo Jambalaya

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    Prawn and Chorizo Jambalaya

    This warm, spicy Cajun dish is likely to become a favourite. Place the bottle of Tabasco Pepper Sauce on the table so those who love their food intense and spicy can help themselves.

    • Preparation time: 15 minutes
    • Cooking time: 30 minutes
    • Total time: 45 minutes 45 minutes

    Serves: 4


    • 2 tbsp sunflower oil
    • 2 sticks celery, washed and finely chopped, plus a few chopped celery leaves, to garnish
    • 1 medium onion, peeled and finely chopped
    • 1 clove garlic, peeled and finely chopped
    • 1 tsp dried oregano
    • Pinch of allspice
    • 75g Waitrose Ingredients Spanish Chorizo Pieces
    • 400g can Waitrose Chopped Tomatoes
    • 1.2 litres hot vegetable stock, fresh or from a cube
    • 1 tsp Tabasco Pepper Sauce
    • 300g basmati rice
    • 200g cooked peeled prawns


    1. Heat the oil in a large wide pan, add the celery, onion and garlic and fry gently for 5 minutes until softened. Stir in the oregano, allspice and chorizo, and cook for a further 2 minutes.
    2. Add the tomatoes, stock, Tabasco® and seasoning. Bring to the boil, then simmer, uncovered, for 6-8 minutes until the celery is tender.
    3. Stir in the rice, cover and cook over a low heat for a further 15 minutes, until the rice is just tender and the stock has been absorbed. Stir in the prawns and cook for 2-3 minutes until hot. Sprinkle with chopped celery leaves to serve.

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    Cook's tips

    This dish can be prepared a few hours in advance to the end of step 2. Leave to cool then place in the fridge until needed. To finish, bring back to the boil and continue with step 3. Tabasco is a registered trademark and servicemark exclusively of the McIlhenny Company, Avery Island, LA 70513. Made in USA.


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    4 stars