New Orleans Jambalaya
Over a year ago
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Ingredients
- 30g (1oz) Butter or margarine
- 2 TBSPS Flour
- 1 Medium onion, finely chopped
- 1 Clove garlic, crushed
- 1 Red pepper, finely chopped
- 400g (14oz) Can tomatoes
- 1.14 litres (2 pints) Fish or chicken stock
- ¼ TSP Ground ginger
- Pinch of allspice
- 1 TSP Chopped fresh thyme or ½ TSP dried thyme
- ¼ TSP Cayenne pepper
- Pinch of salt
- Dash of tabasco
- 120g (4oz) Uncooked rice
- 900g (2lbs) Raw king prawns, peeled
- 2 Spring onion, chopped to garnish
Accompaniment
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Description
The origin of this spicy soup stew have been likened to the Spanish dish Paella.
Method
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1
1) Melt the butter in a heavy-based saucepan and then add the flour. Stir to blend well and cook over a low heat until a pale straw colour. Add the onion, garlic and pepper and cook until soft.
2) Add the tomatoes and their juice, breaking up the tomatoes with a fork or a potato masher. Add the stock and mix well. Add the ginger, allspice, thyme, cayenne pepper, salt ad Tabasco. Bring to the boil and allow to boil rapidly, stirring for about 2 minutes.
3) Add the rice, stir well and cover the pan. Cook for about 12-15 minutes, or until the rice in tender and has absorbed most of the liquid.
4) Add the prawns during the last 10 minutes of cooking time. Cook until the prawns curl and turn pink. Adjust the seasoning, spoon into a serving dish ans sprinkle with the chopped spring onion to serve.
Enjoy your meal!
Chef's Tips
If the rice still have a lot of liquid left before adding the prawns, uncover and boil rapidy, stirring once or twice, for about 5 minutes. This should evaporate the excess liquid.
If wished, use fresh tomatoes, skinned, seeded and chopped. Add about 90ml (3fl oz) extra stock.
Green pepper may be used instead of red pepper, if preferred.
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