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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.
Typical values per serving when made using specific products in recipe
Energy | 2,102kJ/ 505kcals |
|---|---|
Fat | 19.5g |
Saturated Fat | 6.4g |
Carbohydrates | 50.2g |
Sugars | 7.2g |
Fibre | 4.3g |
Protein | 30g |
Salt | 2.9g |
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