This classic dish from New Orleans is a delicious combo of rice, prawns, garlic, chorizo sausage and lots of warm spices.
- 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
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).
Top tip for making Prawn and chorizo jambalaya
Woman's Weekly cookery editor Sue McMahon says: Add chicken thigh fillets and bacon lardons, or more prawns, to stretch the meal to serve more people.