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Cajun Prawn Jambalaya with Chorizo, and Homemade Cajun Seasoning

Cajun Prawn Jambalaya

This Cajun Prawn Jambalaya includes all the symbolicflavours of the American South combined into a simple one-pot dinner recipe.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 4
Course: Main Course
Cuisine: Cajun and Creole
Ingredients Method

Ingredients
  

  • 2 Tbsp Olive Oil
  • 400 g Peeled Prawns Defrosted if frozen.
  • 120 g Chorizo
  • 1 White Onion Finely Diced
  • 3 Sticks of Celery Finely Diced
  • 2 Green Peppers Finely Diced
  • 1 Bay Leaf
  • 3 Garlic Cloves Crushed
  • 1 Tbsp Cajun Seasoning
  • 1 Tin of Chopped Tomatoes
  • 450 ml Chicken Stock
  • 300 g Long Grain Rice.
  • 140 g Tinned Sweetcorn Drained
  • Salt / Pepper to taste.
  • 3 Spring Onions Chopped, to serve.
  • 1 Green Chilli to serve.
  • Fresh Parsley chopped to serve.

Method
 

  1. Heat 1 Tbsp. of oil in a large pan over medium-high heat.
  2. Season the prawns with salt and pepper, then fry in batches until browned, remove and set aside.
  3. Heat the other half of the oil and add the chorizo cubes. Cook until the chorizo is crispy.
  4. Add the onions, peppers, celery, and bay leaf to the pan and cook for 3-4 minutes until the vegetables begin to soften. Add the garlic and Cajun seasoning, then cook for another minute.
  5. Add the rice to the pan and stir to coat it in all the spice mixture. Stir in the tomatoes and prawns. Add the stock, and then bring to the boil.
  6. Reduce to a simmer, and cover. Cook for 15-20 minutes until the rice is just cooked, and tender.
  7. Add the sweetcorn and cover the pan again. Cook for a further 5 minutes.
  8. Season to taste with salt, and pepper and serve topped with the spring’s onions, and fresh parsley.