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Jambalaya


Published by: Emily Haste
Published on: 26 January 2012

Serves: 4
Prep Time: 10 mins
Cooking Time: 50 mins
Cals per serving: 390

4 tsp reduced-salt vegetable bouillon or stock powder
1 litre (1¾pt) hot water
300g (10½oz) prawns
2 onions
2 red peppers
4 stalks of celery
4 tomatoes
50g (1¾oz) chorizo
2 tbsp olive oil
2 tsp crushed chillies
2 cloves of garlic
250g (9oz) basmati rice
1 bay leaf

1. Dissolve the bouillon powder into the water. Transfer to a pan, and bring to the boil.
2. Shell and clean the prawns. Add shells to the stock. Simmer for 20 mins.
3. As the stock simmers, chop the veg. Prepare the chorizo by skinning it and chopping it into chunks.
4. Heat the oil in a large frying pan. Add the chillies and garlic to flavour the oil. After 30 secs, add the onion, pepper, celery and chorizo. Cook for 4-5 mins.
5. Strain the fish stock.
6. Add the rice to the veg mixture. Stir. Add stock, tomatoes and bay leaf.
7. Turn the heat to low, and simmer for about 15 mins.
8. When the rice is cooked, stir in the prawns. Simmer for 4 mins or until the prawns are cooked. Serve.