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Member recipe

Prawn Jambalaya

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Serves 5

A tasty simple Louisiana Creole dish of Spanish and French influence.

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  • 400g cooked frozen prawns, defrosted
  • 200g diced pancetta
  • 30ml cooking oil
  • 1 large onion, finely chopped
  • 2 stalks celery, finely chopped
  • 350g rissotto rice
  • 5-10ml mild chilli powder
  • 1 litre chicken stock
  • 2 bay leaves
  • 1 red pepper, cored, seeded and sliced
  • 1 green pepper, cored, seeded and sliced
  • 400g canned chopped tomatoes


    1. Fry the pancetta for 2-3 minutes in oil in a large saucepan until crispy. Remove with a draining spoon and set aside.
    2. Cook the onion and celery for 2-3 minutes in the remaining oil until soft.
    3. Add the chilli powder and rice and cook for 2-3 minutes.
    4. Add the bay leaves, tomatoes and most of the stock then cover and simmer for 5 minutes.
    5. Add the red and green peppers. Continue cooking gently for a further 10-15 minutes until the rice is cooked, adding more stock as necessary. Meanwhile, rinse the prawns in cold water and drain.
    6. Add the prawns and pancetta and heat through gently. Add salt and pepper to taste.
    7. Garnish and serve with garlic bread and a crisp green salad.

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