Barbecued shrimp & chorizo jambalaya

Name: Barbecued shrimp & chorizo jambalaya
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Ingredients: 190 g pack Cooks' Ingredients Chorizo,. cut into rounds; 1 tsp sunflower oil, plus a little extra for frying; 1 onion, diced; 1 celery stalk, diced; 1 green pepper, deseeded and diced; 2½ tsp Bart's Creole Spice Blend; 200 g long grain rice, rinsed; 400 g can chopped tomatoes with olive oil and garlic; 500 ml fresh chicken stock; 180 g pack raw extra large king prawns; 1 lemon, cut into wedges

4.5 out of 5 stars(4) Rate this recipe

Serves4
CourseMain meal
Prepare15 mins
Cook30 mins
Total time45 mins

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Ingredients

190g pack Cooks' Ingredients Chorizo,. cut into rounds
1 tsp sunflower oil, plus a little extra for frying
1 onion, diced
1 celery stalk, diced
1 green pepper, deseeded and diced
2½ tsp Bart's Creole Spice Blend
200g long grain rice, rinsed
400g can chopped tomatoes with olive oil and garlic
500ml fresh chicken stock
180g pack raw extra large king prawns
1 lemon, cut into wedges

Method

Heat a large, deep frying pan or shallow casserole over a medium heat. Fry the chorizo for 3-4 minutes until golden. Remove from the pan and set aside, then spoon out all but 1 tbsp oil from the pan (or add more oil if needed). Return to the heat and fry the onion, celery and green pepper for 6 minutes until soft and turning golden.
Add 1½ tsp creole spice to the pan and fry for 1 minute, then stir in the rice. Add the tomatoes and stock, season and stir. Bring to the boil, then turn down to a simmer for 12 minutes; take off the heat and set aside for 5 minutes.
While the jambalaya is resting, set a griddle pan over a high heat. Pat the prawns dry on kitchen paper, then toss with the 1 tsp oil and the remaining 1 tsp creole spice. Griddle on one side for 2-3 minutes, then turn, squeeze over a lemon wedge and griddle for another 2 minutes. The prawns will be pink and opaque when cooked through. Stir the chorizo through the jambalaya and check the seasoning. Serve topped with the prawns, with the lemon wedges on.