Prawn jambalaya

Prawn jambalaya


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About this recipe: A favorite from the Louisiana bayou. Feel free to add chicken to the mix.

Janet Mitchell

Serves: 4 

  • 3 teaspoons olive oil
  • 5 spring onions, thinly sliced
  • 3 cloves garlic, crushed
  • 1 stalk celery, sliced
  • 1 green capsicum, cut into 1cm squares
  • 1 red capsicum, cut into 1cm squares
  • 125g fresh sausage, thinly sliced
  • 250g rice
  • 240ml chicken stock
  • 1 teaspoon fresh thyme leaves
  • 1/2 teaspoon black pepper
  • 500g medium prawns, peeled with tails left attached

Prep:25min  ›  Cook:30min  ›  Ready in:55min 

  1. Heat the oil in a large saucepan over moderate heat. Add the spring onions and garlic and fry for 1 minute or until soft. Add the celery and capsicums and cook for 5 minutes or until the capsicums are crisp-tender. Stir in the sausage.
  2. Add the rice, stirring to coat. Add the stock, 420ml water, the thyme and black pepper, and bring to the boil. Reduce to a simmer, cover and cook for 17 minutes or until the rice is tender. Stir in the prawns, cover and cook for 3 to 4 minutes or until the prawns are firm and pink.

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