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