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Prawn & celeriac rice jambalaya with peppers
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2 tsp olive oil
1 large onion, finely chopped
2 peppers (mixed colours), roughly chopped
1½-2 tbsp Cajun spice mix (we used Cooks’ Ingredients Deep South Cajun Rub)
2 x 300g packs Waitrose Celeriac Rice
400g can essential Waitrose Chopped Tomatoes
235g pack frozen essential Waitrose Raw King Prawns
28g pack Cooks’ Ingredients Coriander, chopped
1. Heat the oil in a large, deep frying pan or wok. Add the onion and fry gently over a medium heat for 5 minutes. Add the peppers and cook for a further 5 minutes. Sprinkle in the spice mix and celeriac rice and cook, stirring, for 3 minutes.
2. Add the tomatoes and 100ml water to the pan, bring to a simmer and cook for 8 minutes until the celeriac is almost tender. Stir in the prawns, season and cook gently for 5 minutes until the prawns are pink and cooked through.
3. Remove from the heat and grate lime zest straight into the pan. Scatter with coriander and serve with the lime, cut into wedges, to squeeze over.
Cook’s tip Make this recipe vegan by swapping the prawns for a sprinkling of cashews. Add with the garnish as you serve.
Typical values per serving:
High in vitamin C, 136mg
This recipe was first published in December 2017.