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Chargrilled Chorizo & Prawn Jambalaya

This Louisiana Creole rice dish is of Spanish and French influence. Our version pairs spicy Chorizo sausage with fresh prawns.

Chargrilled Chorizo & Prawn Jambalaya

Serves  4

2 tsp olive oil

1 brown onion, finely chopped

2 celery sticks, finely chopped

1 green capsicum, seeded, finely chopped

1 red capsicum, deseeded, finely chopped

1 long green chilli, deseeded, finely chopped

2 garlic cloves, crushed

2 cups long grain white rice

2 ripe tomatoes, finely chopped

2½ cups chicken stock

1 tbsp Worcestershire sauce

1 tsp Tabasco sauce

2 thyme sprigs, leaves removed

12 green prawns, peeled 

leaving tails intact, deveined

4 chorizo sausages, thinly sliced

coriander leaves, to serve

lime wedges, to serve

Heat oil in a large frying pan over high heat. Add onion, celery and capsicums to the pan; cook, stirring, for 5 minutes or until onion softens. Add chilli and garlic; cook for
1 minute or until fragrant. 

Add rice, tomatoes, stock, Worcestershire sauce, Tabasco sauce and thyme; stir to combine. Bring to the boil. Reduce heat to low; cook, covered, for 12 minutes or until liquid is absorbed. Remove from heat. Set aside, covered, for 10 minutes to rest.

Meanwhile, heat a chargrill pan over high heat. Add prawns. Cook, turning, for 3 minutes or until prawns change colour and curl. Transfer to a plate. Add chorizo; cook, turning, for 2 minutes or until golden.

Arrange prawns and chorizo over jambalaya. Sprinkle with coriander leaves and serve immediately with lime wedges.

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