The BBC Good Food logo
Prawn jambalaya

Prawn jambalaya

By
A star rating of 4.2 out of 5.75 ratingsRate
loading...
Magazine subscription – Try your first 5 issues for only £5
  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 2

This nourishing jambalaya is a winning recipe. It's low-fat, low-calorie, and provides 4 of your 5-a-day - plus it's all made in one pan so less washing up!

  • Healthy
Nutrition: per serving
HighlightNutrientUnit
low inkcal396
low infat8g
saturates1g
carbs55g
sugars15g
fibre9g
protein20g
salt1.3g
Advertisement

Ingredients

  • 1 tbsp rapeseed oil
  • 1 onion, chopped
  • 3 celery sticks, sliced
  • 100g wholegrain basmati rice
  • 1 tsp mild chilli powder
  • 1 tbsp ground coriander
  • ½ tsp fennel seeds
  • 400g can chopped tomatoes
  • 1 tsp vegetable bouillon powder
  • 1 yellow pepper, roughly chopped
  • 2 garlic cloves, chopped
  • 1 tbsp fresh thyme leaves
  • 150g pack small prawns, thawed if frozen
  • 3 tbsp chopped parsley

Method

  • STEP 1

    Heat the oil in a large, deep frying pan. Add the onion and celery, and fry for 5 mins to soften. Add the rice and spices, and pour in the tomatoes with just under 1 can of water. Stir in the bouillon powder, pepper, garlic and thyme.

  • STEP 2

    Cover the pan with a lid and simmer for 30 mins until the rice is tender and almost all the liquid has been absorbed. Stir in the prawns and parsley, cook briefly to heat through, then serve.

Goes well with

Recipe from Good Food magazine, February 2017

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

A star rating of 4.2 out of 5.75 ratings
Advertisement
Advertisement
Advertisement

Sponsored content