Please create an account
or Log in to subscribe


Subscribe to our RSS feeds Follow us on Twitter Follow us on Facebook Subscribe to our RSS feeds Watch us on Youtube View us on Instagram

Chargrilled Chorizo & Prawn Jambalaya

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.

Share on Facebook Pin on Pinterest Share by Email

Post a Comment

© MiNDFOOD 2022. All Rights Reserved

Web Design Sydney