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Prawn & Chorizo Jambalaya

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Cooking time

Prep: 10 minutes Cook: 40 minutes

Skill level

Easy

Servings

Serves 2

A tasteful prawns and chorizo Jambalaya with a few hidden secrets to unlock a flavoursome flavour, like no other. It's a fresh with a hint of spice and extremely fast and easy. This is something I made up when cooking, so there aren't really any restrictions or measurements, it's a 'fun' meal ti make and easy to play with

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Ingredients

  • Prawns (I used pre cooked Tesco's own)
  • Chorizo (already chopped, Tesco again)
  • Garlic (3)
  • Salt & Pepper
  • Soy Sauce (Optional but adds flavour - around 1 TBLSP)
  • Tin of Tomatoes
  • Vegetable stocks (2)
  • Fresh lemon (to taste) (optional)
  • Some veg (I added small baby corns, broccoli 1 pepper, and green beans)
  • 1 onion
  • Olive oil for pan
  • Rice (Basmati, doesn't matter which brand)
  • BBQ Sticky Chicken (sachet from Tesco), or Cajun spice seasoning

Method

  1. Boil water, add rice (to amount of people eating), allow to cook.

  2. Put oil in a pot and allow to heat (medium to hot), add chopped onions until soft, then add broccoli, baby corns, pepper, green beans, garlic and salt & pepper allow to cook for a while longer. Mean while begin chopping your chorizo.

  3. Add a tin of tomatoes to the oil pot (with vegetables in), followed by your prawns, chopped chorizo and vegetable stock cubes. Continue cooking and stirring until it simmers, (around 5 minutes).

  4. Check on your rice, if its fluffy (larger) and soft (taste it if you're not sure), drain it in a colander, put the colander in the pot the rice was boiled in and place a towel over the rice (this allows it to become softer and rise slightly)

  5. Whilst allowing the rice to rise, add the fresh lemon, soy sauce and a BBQ sticky chicken (or cajun) seasoning - I bought this in a packed from Tesco. Mix thoroughly

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