Jambalaya

Jambalaya

Prepare Time: 0:10 | Cook Time: 0:25 | Difficulty: EASY

This Creole rice dish shines with Cajun spices, prawns and crispy chorizo.

Ingredients

Nutrition

Energy

2600kJ

Fat saturated

8.50g

Fat Total

26.00g

Carbohydrate sugars

g

Carbohydrate Total

62.00g

Dietary Fibre

6.50g

Protein

33.00g

Cholesterol

mg

Sodium

mg

All nutrition values are per serve.

Method

  1. Heat oil in a large, deep frying pan over medium-high heat. Cook chorizo, stirring occasionally, for 2 minutes or until crisp and golden. Transfer to a plate lined with paper towel.

  2. Cook the onion, combined capsicum and celery, stirring occasionally, for 5 minutes or until soft. Add the seasoning and cook, stirring, for 1 minute or until aromatic. Add the passata and stock. Bring to the boil. Reduce heat to medium-low and simmer, stirring occasionally, for 10 minutes or until the mixture thickens.

  3. Meanwhile, prepare the rice following packet directions. Use a fork to separate the grains.

  4. Add the prawns and rice to the pan. Cook, stirring occasionally, for 5 minutes or until the prawns curl and change colour. Stir in the parsley and chorizo.


Australian Good Taste – January 2012 , Page 28

Recipe by Liz Macri
Photography by Andrew Young

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