Prawn jambalaya

Prawn jambalaya

21saves
55min


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Half the world's people rely on rice as their staple food. Rice offers B vitamins and some minerals; its protein features a good balance of amino acids.

Janet Mitchell

Ingredients
Serves: 4 

  • 3 teaspoons olive oil
  • 5 spring onions, thinly sliced
  • 3 cloves garlic, crushed
  • 1 stalk celery, sliced
  • 1 green capsicum, cut into 1cm squares
  • 1 red capsicum, cut into 1cm squares
  • 125g fresh chorizo sausage, thinly sliced
  • 1 1/4 cups rice
  • 1 cup chicken stock
  • 1 teaspoon fresh thyme leaves
  • 1/2 teaspoon black pepper
  • 500g medium green prawns, peeled with tails left attached

Directions
Preparation:25min  ›  Cook:30min  ›  Ready in:55min 

  1. Heat the oil in a large saucepan over moderate heat. Add the spring onions and garlic and fry for 1 minute or until soft. Add the celery and capsicums and cook for 5 minutes or until the capsicums are crisp-tender. Stir in the chorizo.
  2. Add the rice, stirring to coat. Add the stock, 1 3/4 cups water, the thyme and black pepper, and bring to the boil. Reduce to a simmer, cover and cook for 17 minutes or until the rice is tender. Stir in the prawns, cover and cook for 3 to 4 minutes or until the prawns are firm and pink.

Did you know?

*When rice kernels are milled to produce white rice, the bran and germ are polished away. The main advantage of brown rice over white is that it retains its bran, which gives brown rice a superior fibre content.
*Soaking brown rice overnight can cut the cooking time in half. The key to conserving the B vitamins is to soak the rice in the measured amount of cold water, and then to cook the rice in the same water.

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