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Creole-style prawn jambalaya
Straight from New Orleans, this spicy rice and seafood dish is filled with flavour.
Serves4
CourseMain meal
Prepare10 mins
Cook10 mins
Total time20 mins
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
2 tsp Bart Creole Seasoning
25g fresh flat-leaf parsley, chopped
Method
Heat the oil in a large frying pan and cook the onion, peppers, celery and chorizo for 5 minutes until the vegetables have softened.
Meanwhile, heat the rice in a microwave according to the packet instructions.
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.
