Prawn Jambalaya

I hadn’t really heard of the term “Jambalaya” before, but Wikipedia informs me that this is a dish from Louisiana with French & Spanish influences – so think Paella influence. Normally meat with vegetables & rice… however mine was made purely with prawns and no other “meat” as such.

I found the recipe on the BBC Good Food website while doing a google-box search for a prawn recipe and adapted to my own store cupboard ingredient. Although it was a tasty dish – I am not sure that I would make it again. Firstly because the recipe makes enough for 4 portions and because we are only 2, the rest was “leftovers” for the next day – and I am not a huge fan of reheating prawns.

Having said all that – I repeat that it was still tasty!

Prawn Jambalaya

1 tablespoon oil
1 onion, finely chopped
3 celery sticks, sliced
200g rice
1 teaspoon chilli powder
1 teaspoon piri piri
400g can chopped tomatoes
250ml chicken stock
2 garlic cloves crushed
300g prawns (thawed if frozen)
3 tablespoons chopped parsley

  • Heat oil in a large, deep frying pan
  • Fry onion & celery for 5min
  • Add rice, spices, garlic, tomatoes & chicken stock
  • Cover with a lid & simmer for 30min until the rice is tender and most of the liquid is absorbed (add more liquid if needed)
  • Stir in the prawns – until cooked through
  • Stir in parsley & serve

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