Louisiana-Style Seafood Rice

    Louisiana-Style Seafood Rice

    12saves
    45min


    2 people made this

    This is a one pan meal that combines prawns and salmon with onion, capsicum and celery (the Cajun trinity) and simmers it in stock with rice.

    Ingredients
    Serves: 4 

    • 1 1/2 tablespoons extra virgin olive oil
    • 1 small onion, chopped
    • 2 celery stalks, sliced
    • 1 green or red capsicum, deseeded and cut into strips
    • 2 garlic cloves, crushed
    • 1/2 teaspoon ground ginger
    • 1/2 teaspoon cayenne pepper
    • 1 teaspoon mild chilli powder
    • 1 1/4 cups (250g) basmati rice
    • 3 cups (750ml) hot vegetable stock, preferably homemade
    • 1 cup (250g) canned chopped tomatoes
    • 1/4 cup (15g) coarsely chopped fresh parsley
    • 100g peeled large raw prawns
    • 300g skinned salmon fillet, cut into 2.5 cm cubes
    • dash of Tabasco (optional)
    • salt and pepper

    Directions
    Preparation:15min  ›  Cook:30min  ›  Ready in:45min 

    1. Heat the oil in a large frying pan over a medium–high heat. Add the onion and cook, stirring, for about 3 minutes. Add the celery, capsicum, garlic, ginger, cayenne pepper, chilli powder and rice and cook, stirring, for 2 minutes.
    2. Pour in the hot stock and stir well, then reduce the heat so that the stock is simmering gently. Cover the pan with a tight-fitting lid and simmer for 15 minutes.
    3. Stir in the chopped tomatoes and 2 tbsp of the parsley, then add the prawns and salmon. Cover again and simmer for 3–4 minutes or until the seafood is just cooked and the rice has absorbed most of the liquid and is tender.
    4. Add the Tabasco, if using, and salt and pepper to taste. Sprinkle with the remaining parsley and serve hot.

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    Reviews (2)

    josephinebat10
    1

    This was my first time at making a jambalaya as my husband and I have travelled through Louisiana/Mississippi, but didn't try any jambalaya while there. I did tweak it a little as per the added ideas for 2 servings by separately cooking 1 chopped chicken thigh with 1 whole Italian spicy pork sausage, then sliced it. Then added 1 sliced chorizo cooking all three till browned on all sides. Added these at beginning of step 2. Continued recipe as is then just for added colour I threw in a handful of frozen peas and frozen corn kernels at beginning of step 3. Didn't add the tabasco sauce to my serving as I'm not too keen on HOT foods, it was spicy and hot enough with the cayenne and chilli, but my husband did and he LOVED it. This is a keeper in our household. - 06 Apr 2009

    josephinebat10
    0

    Altered ingredient amounts. This was my first time at making a jambalaya as my husband and I have travelled through Louisiana/Mississippi, but didn't try any jambalaya while there. I did tweak it a little as per the added ideas for 2 servings by separately cooking 1 chopped chicken thigh with 1 whole Italian spicy pork sausage, then sliced it. Then added 1 sliced chorizo cooking all three till browned on all sides. Added these at beginning of step 2. Continued recipe as is then just for added colour I threw in a handful of frozen peas and frozen corn kernels at beginning of step 3. Didn't add the tabasco sauce to my serving as I'm not too keen on HOT foods, it was spicy and hot enough with the cayenne and chilli, but my husband did and he LOVED it. This is a keeper in our household. - 06 Apr 2009

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