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Prawn jambalaya

Name: Prawn jambalaya
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4
Ingredients: 1 1/2 tablespoons olive oil; 1 onion, finely chopped; 2 celery stalks, chopped; 1 green capsicum, chopped; 1 teaspoon each onion powder, smoked paprika (pimenton) and dried oregano; 1 cup (200g) white long grain rice; 3 cups (750ml) vegetable stock; 400g can chopped tomatoes; 1 teaspoon Worcestershire sauce; 1 teaspoon Tabasco sauce; 100g smoked ham, chopped; 2 tablespoons chopped flat-leaf parsley; 16 prawns, peeled, deveined; 1/2 teaspoon cayenne pepper

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by Jill Dupleix

Food writer

Oct 03, 2015

Spice up prawns and rice with the vibrant Creole flavours from the US Deep South.

1 1/2 tablespoons olive oil
1 onion, finely chopped
2 celery stalks, chopped
1 green capsicum, chopped
1 teaspoon each onion powder, smoked paprika (pimenton) and dried oregano
1 cup (200g) white long grain rice
3 cups (750ml) vegetable stock
400g can chopped tomatoes
1 teaspoon Worcestershire sauce
1 teaspoon Tabasco sauce
100g smoked ham, chopped
2 tablespoons chopped flat-leaf parsley
16 prawns, peeled, deveined
1/2 teaspoon cayenne pepper

Method

1.

Heat 1 tablespoon oil in a large saucepan over medium heat. Cook onion, stirring, for 3-4 minutes until softened. Add celery, capsicum, onion powder, paprika and oregano, then cook for 3 minutes or until fragrant. Add rice and toss for 1-2 minutes until coated in oil.
2.

Stir in stock, tomato, Worcestershire and Tabasco sauces, then season. Bring to a simmer, then reduce heat to medium- low, cover and cook for 15 minutes or until rice is tender. Stir through ham and parsley for 2-3 minutes to warm through.
3.

Heat remaining 2 teaspoons oil in a pan over high heat, season the prawns with cayenne and salt, then cook for 1 minute each side or until just cooked. Serve with rice and green leaves, if desired.