Prawn and chorizo jambalaya Recipe

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serves:

4

Skill:

easy

Cost:

not

Total Time:

00:00

Prep:

00:00

Cooking:

00:00

Nutrition per portion

RDA
Calories 494 kCal 25%
Fat 13g 19%
  -  Saturates 4g 20%

This classic dish from New Orleans is a delicious combo of rice, prawns, garlic, chorizo sausage and lots of warm spices.

Ingredients

  • 2tbsp vegetable oil
  • 1 onion, peeled and sliced
  • 1 clove garlic, peeled and finely chopped
  • 2 sticks celery, chopped
  • 1tsp dried oregano
  • Pinch of allspice
  • 110g pack Spanish chorizo sausage, chopped
  • 400g can chopped tomatoes
  • 1.2 litres (2½ pints) hot vegetable, chicken or fish stock
  • 1tsp Tabasco sauce
  • 300g (10oz) basmati rice
  • 200g (7oz) raw prawns
  • Salt and freshly ground black pepper
  • Celery leaves/spring onions, to garnish

Method

  • Put the oil in a large, wide pan, with the onion, garlic and celery and fry gently for 5 mins until softened. Stir in the oregano, all-spice and chorizo and cook for a couple of minutes.

  • Add the tomatoes, stock and Tabasco. Bring to the boil, then leave to simmer, uncovered, for 6-8 mins.

  • Stir in the rice, cover and cook over a low heat for 15 mins until the rice is just tender and the stock almost absorbed.

  • 4 Stir in the prawns and cook for 2-3 mins until they change from grey to pink. Season. Sprinkle with chopped celery leaves or spring onions to serve. (Not suitable for freezing).

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Top Tip

<strong>Woman's Weekly cookery editor Sue McMahon says:</strong> Add chicken thigh fillets and bacon lardons, or more prawns, to stretch the meal to serve more people.