zoom
  • Print A4 A5
  • Save to your scrapbook
    • Close

    Save to your scrapbook

    Creole-style prawn jambalaya

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks

    *mandatory
      Close

      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note
      Close

      Add Note

      *mandatory

      The recipe will be added to your scrapbook

    Creole-style prawn jambalaya

    • Preparation time: 10 minutes
    • Cooking time: 10 minutes
    • Total time: 20 minutes 20 minutes

    Serves: 4

    Ingredients

    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

    Method

    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.

    Cook's tip

    The word 'jambalaya' comes from the Provençal word meaning 'mix up' - so why not try varying the ingredients you add to your rice.

    Your recipe note

    Edit your recipe note

    Comments

    Average user rating

    4 stars

    Glossary