Prawn & Mushroom Jambalaya
Serves 6
Ingredients:
- 100g spicy chorizo, sliced
- 1 onion, finely chopped
- 500g button mushrooms, sliced
- 4 cloves garlic, minced
- 2 stalks celery, finely sliced
- 1 green pepper, diced
- 1 red pepper, diced
- 1 fresh red chilli, sliced
- 2 tsp sweet smoked paprika
- 1 tsp ground cumin
- 250g basmati rice
- 500ml chicken or vegetable stock
- 2 large tomatoes, diced
- 3-5 fresh bay leaves
- 250g prawns, deveined & heads removed, shell / tail optional for presentation
To serve:
- 1 lime, zest and juice
- 2 spring onions, sliced
- 1 avocado, diced
- Olive oil, for cooking
- Salt and pepper, to taste
Method:
- Heat a large, deep-frying pan over a medium-high heat.
- Cook the chorizo for a few minutes until it releases some of its own oils and begins to brown.
- Add the onion and cook until tender.
- If the chorizo is not very fatty – add a little drizzle of olive oil.
- Add the mushrooms and cook until lightly golden.
- Add the garlic, celery, peppers,chilli, paprika and cumin.
- Season well with salt and pepper.
- Cook until fragrant.
- Add the rice and mix it in well to coat with all the spices and vegetables.
- Add the stock, bay leaves and tomatoes.
- Bring to the boil, then reduce to a simmer.
- Cover and cook for ± 12 minutes until the rice is just tender.
- Add the prawns, and gently stir them through the rice.
- Cover again and cook for a further 4–5 minutes until they turn pink and are cooked through.
To serve:
- Toss the avocado with the spring onions and lime juice.
- Season well with salt and pepper.
- Scatter the jambalaya with the lime zest.
Divide the jambalaya between plates, top with the dressed avocado salsa and enjoy!
