RCI-RC.004.0282.001
Spicy Prawn Jambalaya
A jambalaya is similar to a Spanish paella. This funny word itself is derived from the Spanish "jamón" - which means Ham. e.
Prep15 min
Cook30 min
Total45 min
Servings4
Difficultyintermediate
Ingredients
- onion - sliced into 5 cm long pieces1 medium
- green pepper - chopped to a similar size1 large
- sticks of celery - chopped similarly - but on the diagonal2 unit
- some pulped chunks of garlic and ginger from your freezer1 unit
- 1 unit
- 2 or 3 medium
- som peri-peri sauce - or Creole sauce - or Tabasco - whatever you like to give the spicy kick1 unit
- some chopped flat-leaf parsley1 unit
- and 1 mug of washed rice (preferably basmati rice)1 unit
Method
1
Heat oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Add the sliced onion, chopped green pepper, and diagonally-cut celery; sauté for 5-6 minutes until the vegetables begin to soften.
2
Stir in the pulped garlic and ginger mixture and cook for 1-2 minutes until fragrant, then crumble in the chicken stock cube and stir well to combine.
3
Add the finely chopped tomatoes to the pot and simmer for 3-4 minutes, stirring occasionally, to allow the tomatoes to break down slightly.
4
Pour in the mug of basmati rice and stir constantly for 2 minutes to coat each grain with the oil and vegetable mixture.
2 minutes
5
Add 2 mugs of water (or just under 500 ml) to the pot, stirring gently, then add the peri-peri sauce or Creole sauce to reach your desired spice level.
6
Bring the mixture to a boil, then reduce heat to low, cover with a lid, and simmer for 18-20 minutes until the rice is almost tender and most of the liquid is absorbed.
20 minutes
7
Arrange the prawns over the top of the rice, cover again, and continue cooking for 5-7 minutes until the prawns are opaque and cooked through.
6 minutes
8
Remove from heat and let the pot rest, covered, for 3 minutes to allow the flavours to settle and any remaining liquid to be absorbed.
9
Fluff the jambalaya gently with a fork, scatter the chopped flat-leaf parsley over the top, and serve immediately in bowls or on plates.