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Barbecued shrimp & chorizo jambalaya
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This rice dish might just become your new family favourite. Meaty chorizo and a South America-inspired Creole spice blend add bags of flavour to the rice, and the smoky prawns finish it off perfectly.
190g pack Cooks’ Ingredients Chorizo, cut into rounds
1 tsp sunflower oil, plus a little extra for frying if needed
1 onion, diced
1 celery stalk, diced
1 green pepper, deseeded and diced
2½ tsp Bart 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
1. 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.
2. 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.
3. 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 the side.
This dish is inspired by America’s Deep South, where king prawns are known as ‘shrimp’.
This recipe appeared within the May 2019 recipe card collection.
Recipe cards are free to pick up every month in Waitrose & Partners stores
Typical values per serving:
This recipe was first published in April 2019.