One-pot Jambalaya with Prawns & Chorizo
PREP 20 MIN•COOK 25 MIN
Number of servings
300g peeled raw prawns
1⁄2 tsp olive oil
3⁄4 tsp Cajun seasoning or to taste
1⁄2 onion finely diced
1⁄2 red pepper deseeded & finely diced
100g Spanish chorizo sausages (good quality) sliced
1⁄2 garlic clove finely grated
1⁄3 cup (75g) brown basmati rice rinsed
2⁄3 cup (158ml) chicken stock
salt & pepper, to taste
2 sprigs of parsley roughly chopped
1⁄2 lemon cut in wedges
Heat a non-stick frypan over medium heat.
Toss prawns with oil and spice mix to coat. Working in batches, sear prawns in frypan until just browned on both sides, transfer to a plate, and repeat with remaining prawns. Set aside.
Add onion, red pepper and chorizo to frypan and cook for 5-6 minutes or until onion is soft.
Add garlic and cook for 30 seconds until fragrant.
Add rice and stock, cover with a lid and bring to a gentle simmer. Cook for 12 minutes or until rice is tender. Adjust seasoning.
Scatter over prawns and continue to cook covered for a few more minutes or until prawns are just cooked through. Remove from heat and stand covered for 8-10 minutes.
Toss parsley through, squeeze over lemon and serve.
1844 kJ / 441 cals
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