Prawn & Chorizo Jambalaya

I put together a delicious comfort food dinner, to warm us up on a rainy evening.

Serves 3-4

1 tbsp Olive Oil
1 Onion (diced)
1 Red Pepper (thinly sliced)
2 Garlic Cloves (chopped)
75g Chorizo (chopped)
1 1/2 tbsp Cajun Seasoning
250g Long Grain Rice
400g Tin Chopped Tomatoes
350ml Vegetable Stock
200g King Prawns

Heat the oil in a large frying pan with a lid and tip in the onion and cook for 3-4 mins until soft. Then add the pepper, garlic, chorizo and Cajun seasoning. Cook for further 5 mins.

Stir in the rice to coat with oil and fry for a few mins, stir in the tomatoes and stock.

Cover and simmer for 15 mins, stirring often to make sure the rice doesn’t stick to the pan.

Add the prawns and cook until pink, this should take about 5mins.

Cook until the rice is tender and serve.



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1 Response to Prawn & Chorizo Jambalaya

  1. Adrian Lewis says:

    Oh that sounds good! And, after all, you’re never alone with a ….

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