Prawn Jambalaya Recipe

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1 1/2 tablespoons olive oil
1 onion, finely chopped
2 celery stalks, chopped
1 green capsicum, chopped
1 teaspoon each onion powder, smoked paprika (pimenton) and dried oregano
1 cup (200g) SunRice White Long Grain Rice
3 cups (750ml) Campbell’s Real Stock Vegetable
400g can chopped tomatoes
1 teaspoon Worcestershire sauce
1 teaspoon Tabasco sauce
100g smoked ham, chopped
2 tablespoons chopped flat-leaf parsley
16 prawns, peeled, deveined
1/2 teaspoon cayenne pepper


Heat 1 tablespoon oil in a large saucepan over medium heat. Cook onion, stirring, for 3-4 minutes until softened. Add celery, capsicum, onion powder, paprika and oregano, then cook for 3 minutes or until fragrant. Add rice and toss for 1-2 minutes until coated in oil.

Stir in stock, tomato, Worcestershire and Tabasco sauces, then season. Bring to a simmer, then reduce heat to medium- low, cover and cook for 15 minutes or until rice is tender. Stir through ham and parsley for 2-3 minutes to warm through.

Heat remaining 2 teaspoons oil in a pan over high heat, season the prawns with cayenne and salt, then cook for 1 minute each side or until just cooked. Serve with rice and green leaves, if desired.

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