12. April 2026

Prawn Medlay Jambalaya

Experience the soulful heart of Louisiana cooking with our authentic Jambalaya. It begins with the classic, slow-rendered "holy trinity"—finely diced Spanish onions, crisp celery, and vibrant green bell peppers—sautéed gently until they achieve a deep, aromatic sweetness. This robust base is infused with a proprietary, deeply warming blend of spices, including smoky paprika and fragrant thyme. The dish is then built upon this foundation with plump, Gulf Coast shrimp, seared quickly to a succulent snap. The hallmark of this one-pot wonder is the perfectly structured rice.

Ingredients (Serves 2)

• 200g Whole King Prawns
• 1 tbsp Rapeseed Oil
• 1 onion chopped, 2 cloves garlic
• 3 celery sticks & 1 red bell pepper diced
• 100g Wholegrain Basmati Rice
• 1 tsp mild chilli powder
• 1 tbsp Ground Coriander,  smoked paprika and thyme
• 400g can chopped tomatoes
• 1 tsp Vegetable Stock Cube
• 3 tbsp chopped parsley
• sea salt & ground black pepper

Instructions

• Heat the oil in pan and add the celery and onions.  Fry until soft.
• Pour in the tomatoes, and 300ml of water and add the spices and rice.
• Crumble in the stock cube and add pepper, garlic and thyme.
• Cover the pan with a lid, bring to the boil and after 5 minutes turn off,
• Leave the lid on for 25-30 mins until the rice appears soft and almost all the liquid has been absorbed.
• Remove the head and the shell. You can leave the tails on for decoration or completely remove (Optional)
• Stir in the prawns and parsley, cook briefly to heat through for 5 minutes, then serve.