Jambalaya is the Creole word for mess, and this recipe is a delicious mess! Flavoursome because of the spices and vegetables used, its a quick and easy seafood dish. When not observing a vegan and seafood fast, this dish is heightened by the addition of fresh chorizo sausages and chicken along with the prawns. I hope that you enjoy!
- 1 large onion, finely diced
- 1 green pepper, finely chopped
- 1 red pepper, finely chopped
- 1 long green chilli, sliced thinly
- 2 sticks celery, finely chopped
- 2 bay leaves
- 6 sprigs fresh thyme
- 2 tablespoons smoked paprika
- 2 tablespoons minced garlic
- 1 x 400 g can diced tomatoes
- 1.2 litres vegetable stock
- 600 g long-grain rice
- 500 g frozen prawns
- 1 handful parsley, finely chopped
- 3 spring onions, sliced
- Salt and pepper to taste
1. In a deep, wide saucepan sauté the peppers, onion and celery until softened
2. Add the chilli, garlic, bay leaf, and smoked paprika and mix well
3. Add the tomatoes and vegetable stock, bring to the boil, then cover and reduce the heat for 7 minutes.
4. Add the rice to the mixture, give it a good stir, then place the lid back and keep on low heat until the rice is cooked. Stir every once in a while, ensuring you get what catches at the bottom of the pot
5. Just before the rice is fully cooked, add the prawns, mix well and cover.
6. The jambalaya is ready when the rice and prawns are cooked. Add the spring onions and parsley for extra zest and serve!
Happy cooking xx