Jambalaya is a dish that showcases a rich blend of spices and ingredients. At its core is the "holy trinity" of Cajun cooking—onions, celery, and bell peppers—creating a robust base for the dish. The tender shrimp, and fresh vegetables add a little diversity. Another essential hallmark of Jambalaya is the perfectly cooked rice, which absorbs the bold flavours of the spices and seasonings. The rice acts as a foundation, melding the succulent shrimp, and vibrant vegetables into a harmonious bite. This one-pot wonder is a true celebration of Southern comfort food, embodying both tradition and versatility in every spoonful.
Ingredients
- 150g Jumbo 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.
- Stir in the prawns and parsley, cook briefly to heat through, then serve.