Prawn Jambalaya Recipe From Rick Stein's Simple Suppers

chicken

🥗Healthier: turkey

💰Cheaper: chicken thighs

Turkey is leaner, while chicken thighs are more budget-friendly.

shrimp

🥗Healthier: tofu

💰Cheaper: canned beans

Tofu is a plant-based protein, while beans are economical.

Heat some oil in a pan.

Add chicken to brown off.

Add Chorizo (smoked paprika sausage) to the pan.

Lower the temperature slightly.

Add about a teaspoon of pimenton (smoked paprika) to the pan.

Add plenty of garlic, onion, green pepper, and celery to the pan and cook for a minute or two.

Optionally, add a red chili, removing the seeds for less heat if desired.

Stir in the chili.

Add a good pinch of Greek oregano to the mixture.

Cook the mixture until it develops a lovely aroma and color.

Add the raw prawns (with tail shell on) to the pan and stir to pick up color.

Add long grain rice to the pan and stir to coat the rice in oil and chicken juices.

Pour in chicken stock at a ratio of 1 part rice to 1 and 3/4 parts liquid.

Add about half a teaspoon of salt, with more to be added later if needed.

Bring the mixture to a boil, then reduce heat to a bare simmer and cover with a lid.

Cook for 12 minutes or until the rice is tender, being careful not to overcook it.

Once cooked, dish up the jambalaya.

Garnish with fresh spring onions and a squeeze of lemon juice.

Serve with Tobasco jalapeno sauce on the side for guests to add as desired.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens