A Creole Classic: Prawn Jambalaya
A culinary adventure with a dish that’s as vibrant and lively as the culture it hails from. Prawn Jambalaya, a hearty and flavorful concoction, is a testament to the melting pot of traditions that is Southern cooking. This one-pot wonder, brimming with succulent prawns and aromatic spices, promises to transport your taste buds straight to the heart of Louisiana.
You can also check out our other Seafood Recipes or Main Dishes Recipes.
Prawn Jambalaya
The beauty of Prawn Jambalaya lies in its simplicity and the symphony of flavors that come alive with each bite.
Ingredients
- 1 can chopped tomatoes about 14 oz
- ½ cup wholegrain basmati rice
- 5 oz pack of small prawns thawed if frozen
- 3 pcs celery sticks sliced
- 2 pcs garlic cloves chopped
- 1 pc onion chopped
- 1 pc yellow pepper roughly chopped
- 1 tbsp rapeseed oil
- 3 tbsp chopped parsley
- 1 tbsp ground coriander
- 1 tbsp fresh thyme leaves
- 1 tsp mild chilli powder
- 1 tsp vegetable bouillon powder
- ½ tsp fennel seeds
Instructions
- Heat the oil in a large, deep frying pan. Add the onion and celery, and fry for 5 minutes to soften.
- Add the rice and spices, then pour in the tomatoes with just under 1 can of water.
- Stir in the bouillon powder, pepper, garlic, and thyme.
- Cover the pan with a lid and simmer for 30 minutes until the rice is tender and almost all the liquid has been absorbed.
- Stir in the prawns and parsley, cook briefly to heat through, then serve.
