Prawn Jambalaya

prawn jambalaya
prawn jambalaya
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Yields1 Serving
DifficultyIntermediatePrep Time10 minsCook Time30 minsTotal Time40 mins

Ingredients

Method

Jambalaya Ingredients
 6 Tbsp olive oil
 150 g chorizo, cut into 1cm slices
 1 tsp smoked paprika
 2 tsp paprika
 10 cloves garlic, finely chopped
 1 onion chopped
 1 green capsicum, chopped
 1 red capsicum, chopped
 1 yellow capsicum, chopped
 1 tsp pipers potion
 500 g chicken thighs, chopped
 350 g prawns
 2 bay leaves
 1 sprig thyme
 1 Tbsp dried oregano
 500 g long grain rice
 1.3 litres chicken stock
 5 spring onions
 1/4 tsp maldon sea salt
 1 tsp cayenne pepper
To serve
  haitian hottie chilli sauce
1

Heat the oil in a large deep frying pan. Add the sliced sausage and fry until lightly browned. Add the paprika and stir to colour the oil

2

Add the garlic, cook for 30 Seconds, and then add the onion, green peppers, celery and red chillies. Cook over a medium heat until lightly browned.

3

Add the chicken, prawns, bay leaves, thyme and oregano and fry over a medium heat for 5 Minutes.

4

Add the rice and stir for 2 Minutes. Add the chicken stock and 1 teaspoon of salt, bring to the boil, cover and simmer for about 15 Minutes, until the rice has absorbed all the liquid and is tender.

5

Stir in the spring onions and some cayenne pepper to taste. Serve with a green salad.

6

If you're feeling a little daring or it's just not hot enough add a splash of haitian hottie to really zing things up!

Ingredients

Jambalaya Ingredients
 6 Tbsp olive oil
 150 g chorizo, cut into 1cm slices
 1 tsp smoked paprika
 2 tsp paprika
 10 cloves garlic, finely chopped
 1 onion chopped
 1 green capsicum, chopped
 1 red capsicum, chopped
 1 yellow capsicum, chopped
 1 tsp pipers potion
 500 g chicken thighs, chopped
 350 g prawns
 2 bay leaves
 1 sprig thyme
 1 Tbsp dried oregano
 500 g long grain rice
 1.3 litres chicken stock
 5 spring onions
 1/4 tsp maldon sea salt
 1 tsp cayenne pepper
To serve
  haitian hottie chilli sauce

Directions

1

Heat the oil in a large deep frying pan. Add the sliced sausage and fry until lightly browned. Add the paprika and stir to colour the oil

2

Add the garlic, cook for 30 Seconds, and then add the onion, green peppers, celery and red chillies. Cook over a medium heat until lightly browned.

3

Add the chicken, prawns, bay leaves, thyme and oregano and fry over a medium heat for 5 Minutes.

4

Add the rice and stir for 2 Minutes. Add the chicken stock and 1 teaspoon of salt, bring to the boil, cover and simmer for about 15 Minutes, until the rice has absorbed all the liquid and is tender.

5

Stir in the spring onions and some cayenne pepper to taste. Serve with a green salad.

6

If you're feeling a little daring or it's just not hot enough add a splash of haitian hottie to really zing things up!

Prawn Jambalaya