One-pot Jambalaya with Prawns & Chorizo

PREP 20 MIN
•
COOK  25 MIN

DF

EF

GF

NF

Number of servings
2
Ingredients

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

Methodbased on 4 servings
1

Heat a non-stick frypan over medium heat.

2

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.

3

Add onion, red pepper and chorizo to frypan and cook for 5-6 minutes or until onion is soft.

4

Add garlic and cook for 30 seconds until fragrant.

5

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.

6

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.

7

Toss parsley through, squeeze over lemon and serve.

Nutritional Informationper serving

Energy (kJ)

1844 kJ / 441 cals

Protein

45.5 g

Fat

14.8 g

Sat. Fat

4.5 g

Carbs

28.8 g

Sugar

3.1 g

Fiber

4.6 g

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