Creole-style prawn jambalaya

Name: Creole-style prawn jambalaya
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4
Ingredients: 1 tsp sunflower oil; 1 red onion, chopped; 2 red peppers, deseeded and diced; 2 celery stalks, sliced; 60 g Cooks' Ingredients Diced Chorizo; 250 g packs Tilda Steamed Brown Basmati Rice; 200 g Waitrose Raw Jumbo King Prawns; 2 tomatoes, roughly chopped; 2 tsp Bart Creole Seasoning; 25 g fresh flat-leaf parsley, chopped

Straight from New Orleans, this spicy rice and seafood dish is filled with flavour.

Serves4
CourseMain meal
Prepare10 mins
Cook10 mins
Total time20 mins

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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.