Prawn Jambalaya
American Creole Rice and Prawn Stew
Recipe from the Around the World in 20 Plates Resource.
Classification
NSW: EVERYDAY
Ingredients
Method
Add oil to a large non-stick saucepan. Over medium heat, sauté onion, garlic, capsicum, cumin, pepper, oregano and celery until onion is translucent.
Add parsley, ham and bay leaf. Cook, stirring often, for 5 to 6 minutes.
Add tomatoes (with juice), passata, and 1¾ cups chicken stock. Gently simmer, uncovered, stirring occasionally, for about 5 minutes.
Pour rice into the pan and stir well. Bring mixture to a boil. Lower heat and simmer, covered, for 45 minutes or until rice is cooked and has absorbed most of the liquid.
Stir in prawns and cook a further 3 minutes. Season to taste with black pepper.
Serve warm.
Ingredients
Directions
Add oil to a large non-stick saucepan. Over medium heat, sauté onion, garlic, capsicum, cumin, pepper, oregano and celery until onion is translucent.
Add parsley, ham and bay leaf. Cook, stirring often, for 5 to 6 minutes.
Add tomatoes (with juice), passata, and 1¾ cups chicken stock. Gently simmer, uncovered, stirring occasionally, for about 5 minutes.
Pour rice into the pan and stir well. Bring mixture to a boil. Lower heat and simmer, covered, for 45 minutes or until rice is cooked and has absorbed most of the liquid.
Stir in prawns and cook a further 3 minutes. Season to taste with black pepper.
Serve warm.
