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Prawn Jambalaya
Serves 5
Easy
Total time:
15 minutes preparation, 25 minutes cooking
A tasty simple Louisiana Creole dish of Spanish and French influence.
Skip to ingredients
- 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
Method
step 1
Fry the pancetta for 2-3 minutes in oil in a large saucepan until crispy. Remove with a draining spoon and set aside.step 2
Cook the onion and celery for 2-3 minutes in the remaining oil until soft.step 3
Add the chilli powder and rice and cook for 2-3 minutes.step 4
Add the bay leaves, tomatoes and most of the stock then cover and simmer for 5 minutes.step 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.step 6
Add the prawns and pancetta and heat through gently. Add salt and pepper to taste.step 7
Garnish and serve with garlic bread and a crisp green salad.
