Prawn jambalaya
Prawn jambalaya is a flavourful Louisiana one-pot meal built on the classic trio of celery, peppers, and onions. Basmati rice simmers together with savoury broth, tomatoes, and smoked paprika before tender prawns are folded in. Serve warm, sprinkled with fresh parsley, for a quick and hearty weeknight dinner.
Ingredients
- Olive Oil15 ml
- garlic clove2 კბილი
- Chicken stock500 ml
- Lemon1 ცალი
Instructions
4 steps- 1
Heat the oil in a large, deep frying pan over a medium-high heat. Cook the onion for 3 minutes until softened, stirring often.
- 2
Add the garlic, celery, peppers, paprika and cumin. Season well with salt and pepper. Stir-fry for 3 minutes, or until fragrant, then stir in the rice, stock and tomatoes. Bring to the boil, stirring often, then reduce the heat to medium, cover the pan and simmer for 12-15 minutes, or until the rice is tender.
- 3
Add the prawns, stir through the rice and cook for a further 4-5 minutes, or until they turn pink and are cooked through.
- 4
Stir through the parsley, reserving a little for garnish. Divide the jambalaya between four plates, top with the reserved parsley and serve immediately with the lemon wedges alongside.
Nutrition
1 serving ≈ 325 g
Nutrition values are estimates. - means data is unavailable.
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