Jambalaya

20.12.2017
  • Serves 10

Ingredients

  • Everyday Favourites extended life vegetable oil 40ml
  • Fresh onions (diced 15mm) 200g
  • Fresh celery (diced 15mm) 100g
  • Everyday Favourites garlic purée 20g
  • Fresh chorizo 180g
  • Everyday Favourites easy cook long grain rice 450g
  • Everyday Favourites Cajun spice 20g
  • Tomato purée 45g
  • Fresh red chilli (diced 3mm) 40g
  • Everyday Favourites chopped tomatoes 500g
  • Essential Cuisine chicken stock mix 1 litre
  • Maldon sea salt 6g
  • Everyday Favourites oregano 5g
  • Everyday Favourites salted butter 40g
  • Corn-battered Cajun prawns 50
  • Lion Louisiana BBQ sauce 300ml

Method

  1. Heat the oil in a heavy-based saucepan.
  2. Chop the onions and celery and fry with the garlic purée until golden and slightly translucent.
  3. Add the chorizo and sauté until the oil is released. Add the rice and coat it with the released chorizo oil.
  4. Add the Cajun spice, tomato purée, red chillies and cook for a further 5-6 minutes.
  5. Add the chopped tomatoes and top-up with the stock, cook until nearly all the water has been absorbed and the rice is cooked.
  6. Stir through the salt, oregano and butter. Cover and leave until required.
  7. Fry the prawns until cooked, five per portion, and keep warm.
  8. Serve the Jambalaya, top with the prawns and a drizzle of the Louisiana BBQ sauce.
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