Prawn Jambalaya

0 0Yields1 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

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

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.

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

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.

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

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!