Check out this colourful prawn jambalaya. This super easy recipe is packed with plenty of flavour, and it's low in calories. A wholesome midweek meal for two.
• Prep and cook time: 45 minutes
• Yield: Serves 2
• 1 onion, chopped
• 125g basmati rice
• 1 stick celery, diced
• 1 bay leaf, crumpled
• 300ml chicken stock
• 1 clove garlic, crushed
• 1/2 tsp thyme of leaves
• 50g piece chorizo, diced
• 2 vine tomatoes, chopped
• 1 tsp paprika (not smoked)
• 1 small green pepper, diced
• a good shake Tabasco sauce
• a good pinch dried chilli flakes
• 1 tbsp groundnut or sunflower oil
• 1 handful flat-leaf parsley, chopped
• 200g raw peeled prawns, butterflied
- Heat the oil in a lidded non-stick pan. Add the chorizo and cook until it crisps up a little and gives out some oil. Add the vegetables, cook on a gentle heat, stirring now and again, for 10 minutes or until softened.
- Stir in the herbs and spices, and cook for a minute. Tip in the rice and stir everything together until the rice is coated and starting to toast. Add the stock, stir and bring to a simmer. Put on a lid then leave on a low simmer for 15 minutes or until the rice is cooked and stock absorbed. If it looks a little dry during cooking, add another splash of stock or water.
- Take off the lid and stir in the tomatoes and prawns. Cook for another 3-4 minutes until the prawns are cooked through. Stir in the parsley and Tabasco, and serve with more hot sauce on the side, if you like.
This great family recipe is thanks to Olive Magazine at https://www.olivemagazine.com/recipes/meat-and-poultry/easy-prawn-jambalaya/