Jambalaya is a popular rice dish, with seafood, meat and vegetables, the dish originated in the Southeast United States. Try our Chargrilled Chorizo and Prawn Jambalaya Recipe, this Louisiana Creole rice dish has Spanish and French influence with capsicum, Tabasco sauce, fresh prawns and spicy chorizo sausages.
Chargrilled Chorizo and Prawn Jambalaya Recipe
Serves 4
Ingredients:
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
Method:
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 and 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.
