Prawn Jambalaya

prawn jambalaya
00Yields1 Serving
DifficultyIntermediatePrep Time10 minsCook Time30 minsTotal Time40 mins



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!