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Brown Rice Prawn Jambalaya

Brown_Rice_Prawn_Jambalaya 600

Serves 4

400g large, raw, peeled and deveined prawns (you can buy these frozen in Asian markets and some supermarkets)
200g spicy sausage, such as Andouille or chorizo
2 red onions, sliced into thin wedges
2 celery stalks, diced
1 green pepper, thinly sliced
2 fat garlic cloves, minced
2 tbsp Cajun spice
2 cups chicken stock
1 cup medium quick-cooking brown rice
400ml tomato passata or 1 x 400g tin chopped tomatoes
1 tbsp tomato paste
juice of 1/2 lemon or lime
salt and pepper
fresh coriander, to garnish


  • Defrost the prawns by leaving them in the fridge overnight or rinse off the ice in a colander in the kitchen sink under cold running water.
  • Cut the sausage into 1cm-thick slices. Cook in a large pan over a medium heat until the fat renders out.
  • Add the sliced red onions, celery and green peppers to the pan and cook for about 5 minutes, until the onions have started to soften. A dd the garlic and cook for another few minutes, until the onions are translucent. Sprinkle over the Cajun spice, mix well and cook for a couple more minutes.
  • Add the chicken stock, brown rice, passata and tomato paste. Bring to a boil, cover and reduce to a simmer for 10 minutes.
  • Stir in the prawns and let everything simmer, cover ed, for another 5 minutes, until the prawns are firm and pink. Squeeze over the lemon or lime juice and adjust the seasoning. Garnish with fresh coriander.

The Ish Factor:
Cajun spice is a traditional spice blend from Creole cuisine. This mildly hot spice is very versatile and great for jazzing up sweet potato wedges, tuna salad and jambalaya. You can make your own spice mix by combining 2 1/2 teaspoons paprika, 2 teaspoons each of garlic powder and salt, 1 1/2 tea spoons each of dried oregano and dried thyme and 1 teaspoon each of onion powder, cayenne pepper and ground black pepper.
Stored in an airtight jar, it will keep for up to 6 months.

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