Prawn Jambalaya

A Louisiana creole classic, this recipe is packed full of flavour. It combines cayenne spiced king prawns and Red Tractor ham with the holy trinity of bell peppers, celery and onions, simmered in rice flavoured with paprika, Tabasco, tomatoes and herbs.
02.09.2024
  • 45 minutes
  • Serves 4

Ingredients

  • British Smoked Sliced Ham 100g
  • Cayenne Pepper 3g
  • Copped Tomatoes 400g
  • Dried Oregano 6g
  • Easy Cook Long Grain Rice 200g
  • Gluten Free Vegetable Bouillion Paste 30g
  • Paprika 6g
  • Pure Olive Oil 20ml
  • Worcestershire Sauce 5ml
  • Old Bay Seasoning 10g
  • Onion Powder 6g
  • Tabasco Pepper Sauce 4ml
  • Raw Peeled Deveined Prawns 16
  • Green/ White Celery 40g
  • Mixed capsicum Peppers 1
  • Large Pre- packed Onion 30g
  • Fresh Flat Leaf Parsley 20g

Method

  1. Heat 1 tablespoon of oil in a large saucepan over medium heat. Cook the onion, stirring, for 3 to 4 minutes until softened. Add celery, capsicum, onion powder, paprika and oregano, then cook for 3 minutes or until fragrant. Add the rice and toss for 1 to 2 minutes until coated in oil.
 
  1. Stir in the stock, tomato, Worcestershire and Tabasco sauces, then season. Bring to a simmer, then reduce the heat to medium- low, cover and cook for 15 minutes or until rice is tender. Stir through ham and parsley for 2 to 3 minutes to warm through.
 
  1. Heat the remaining 2 teaspoons of oil in a pan over high heat, season the prawns with cayenne and salt, then cook for a minute each side or until just cooked. Serve with the rice and green leaves.
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