Prawn Jambalaya

This is my take on the classic Creole dish, like all great creole food it’s simple, quick and very tasty.

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Jambalaya hails from Louisiana, with its flavours based from paella and the peasant combos in France.  Creole and Cajun are often lumped together,  but Cajun differs from the  creole dish as it  does not contain tomatoes, which are an integral part of the creole dish flavour.

This is a good site to find out more about the Creole Culture

Creole and Cajun flavours differ from their European cousins as they rely on the “trinity” of sweet peppers, onions and celery instead of our carrots, onions and celery, but just like our home-grown recipes they can be spicy, savour or sweet and are always packed with flavour.

 

This recipe is for three people ( I know odd number but that’s how many people I had around!)

 

INGREDIENTS

18 cooked tiger prawns

110g chorizo  –  diced

1 largish onion, – diced

2 sticks of celery –  diced

1/2 red and 1/2 green sweet peppers diced

I like my dice slightly larger,  so that they retain a good bite.

1 small red chilli shredded

250g long grain rice

250g tomatoes (either fresh skinned and deseeded or tinned)

2 cloves of garlic –  thinly sliced

1 bay leaf

good pinch of cayenne pepper or unsmoked paprika

good pinch of Cajun spices

550 ml veg or chicken stock

spring onions to garnish

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METHOD

  1. Fry off the chorizo on a low heat until the oil starts to be released,
  2. Put the heat on full and add the celery, onion and peppers. Sweat off for five minutes, stirring to make sure it doesn’t catch.
  3. Add the tomatoes and all the herbs and spices, stir for a minute then add the stock and rice.
  4. Cover and turn down the heat and cook for 15-18 minutes. stirring occasionally.
  5. When the liquid is almost all evaporated add the prawns, stir, take off the heat, adjust seasoning.
  6. Put the cover back on for 3 or 4 minutes allowing the prawns to be steam-heated.
  7. Serve immediately and decorate with the spring onion slices.3rd (1 of 1)

 

 

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