Full of sunny flavours, this prawn and chorizo jambalaya will please any dinner party guest or work as a family supper when you want to make something a little more special.
Summer is a great time for seafood which is why we've replaced the classic chicken with succulent grilled prawns. They're not the cheapest ingredient so feel free to use peeled prawns if that's easier; these will also work if you have some squeamish guests.
Method
- Heat the oil in a large, non-stick lidded saucepan. Add the chorizo and fry for 2-3 mins, until the oil has released from the chorizo. Remove from the pan, leaving the oil behind, and set aside.
- Add the onion, celery and green pepper to the pan and fry on low for 8-10mins until softened. Add the garlic and fry for a further 2 mins.
- Stir through the cajun seasoning then tip in the rice and add the chorizo back in with the tinned tomatoes, tomato puree, thyme leaves and fish stock. Give it all a good mix, pop the lid on and cook for 20mins, stirring occasionally. If at any point it seems too dry, add a little water.
- Meanwhile, grill the prawns under a hot grill. Once the jambalaya is cooked, Remove from the heat and place the prawns on top before taking to the table. Serve with dollops of soured cream and lime wedges.
Ingredients
- 1tsp vegetable oil
- 200g chorizo, sliced
- 1 onion, chopped
- 2 celery sticks, chopped
- 1 green pepper, deseeded and chopped
- 4 garlic cloves, crushed
- 1tbsp Cajun seasoning
- 300g long-grain rice
- 1tbsp tomato puree
- 1 x 400g tin tomatoes
- 2 sprigs of fresh thyme
- 600ml fish stock
- 16 large skin-on prawns
- to serve:
- small handful chopped parsley
- 150ml soured cream
- lime wedges
Try a more classic jambalaya
For a more classic flavour combination replace the prawns with grilled chicken and the fish stock with chicken stock
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