Do you need inspiration for a midweek meal? Then this prawn and chorizo jambalaya is for you, ready in just 30 minutes, it’s incredibly simple and totally delicious!
This rice based dish uses cajun seasoning as the main flavouring, it’s a mix of garlic powder, cumin, cayenne pepper, ground chilli, allspice, thyme and oregano. It’s a lovely balanced spice with a little kick, but not too spicy.
I actually used frozen diced onion, minced garlic and sliced peppers in this dish. I’m new to trying frozen vegetables but I have to admit it was incredibly easy and I didn’t miss the chopping at all! I’m definitely going to be purchasing them again.
Prawn and chorizo jambalayaCourse: Uncategorized
A delicious cajun spiced prawn and chorizo jambalaya
1/2 tbsp olive oil
100g onion, diced
200g mixed peppers, sliced
1 garlic clove, minced
40g chorizo, cubed
2 tsp Cajun seasoning
1/2 tsp dried parsley
100g long grain rice
400g tinned tomatoes
400ml chicken stock
200g frozen prawns, peeled and cooked
- Heat olive oil in a large saucepan over a medium heat, and add the onion, peppers and garlic. Cook until soft.
- Add the chorizo and fry for a further minute until the oil from the chorizo is released, then add the Cajun, parsley and rice and stir until well combined.
- Add the tinned tomatoes and 1/2 of the chicken stock, mix and bring to a simmer. Stir occasionally and keep adding the remaining stock to keep cooking the rice.
- After 15 minutes, add the frozen prawns and simmer until the prawns are heated through and the rice is tender.
- I used frozen, diced onion, minced garlic and sliced mixed peppers, but the recipe will work with both.