Chicken & Prawn Jambalaya
Over a year ago
6,951 views
Ingredients
- 225g long grain rice
- 2 tbsp olive oil
- 300g stir-fry chicken strips or chunks
- 3 sticks celery. sliced
- 1 large onion. chopped
- 1 green pepper deseeded and sliced
- 2 garlic cloves. crushed
- 1-2 tsp Cajun seasoning. according to taste
- 1 tbsp chopped fresh thyme
- 150g Dolmio Sicy Pepperoni & Tomato Stir-In Sauce
- 200g cooked peeled prawns
Accompaniment
Sponsored
Nederburg Cabernet Sauvignon Rose
This beautiful rose wine is made entirely from Cabernet Sauvignon grapes, fruit driven, refreshing with abundance of berry flavours and a pleasant long finish.
Method
-
1
1. Cook the rice in plenty of boiling water until tender, about 12 minutes.
2. Meanwhile, heat the oil in a large frying pan or wok and sauté the chicken for about 3-4 minutes, until browned. Add the celery, onion, green pepper and garlic. Cook, stirring, for about 3 minutes, until softened.
3. Add the Cajun seasoning and thyme. Cook gently, stirring occasionally, for a further 5 minutes.
4. Drain the rice thoroughly, then add it to the frying pan with the DOLMIO Spicy Pepperoni & Tomato Stir-in Sauce, stirring well to combine. Add the prawns and cook for another 2-3 minutes, until thoroughly heated, then serve.
Chef's Tips
If you can’t find Cajun seasoning, use 1 tsp of chilli powder and a pinch of cayenne pepper, or add according to taste. Cool any leftovers quickly and keep covered and refrigerated. Use the next day – either thoroughly re-heated, or eaten cold for a packed lunch.
For the tomato sauce you could make my basic tomato sauce recipe http://www.mydish.co.uk/recipe/7029/easy_budget_tomato_sauce but add some sliced pepperoni with the frying onions and a 1/2 tsp of chilli powder at the end.
Here's a recipe for the creole mix - http://www.mydish.co.uk/recipe/5597/Ultimate%20Cajun%20Spice%20Mix