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    Creole-style prawn jambalaya

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    Creole-style prawn jambalaya

    • Preparation time: 10 minutes
    • Cooking time: 10 minutes
    • Total time: 20 minutes 20 minutes

    Serves: 4


    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
    1-2 tsp Bart Creole Spice Mix
    25g pack fresh flat-leaf parsley, chopped


    1. Heat the oil in a large frying pan and cook the onion, peppers, celery and chorizo for 5 minutes until the vegetables have softened.

    2. Meanwhile, heat the rice in a microwave according to the packet instructions.

    3. 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 Proven├žal word meaning 'mix up' - so why not try varying the ingredients you add to your rice.

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