Prawn Jambalaya

Ingredients

500g Small Green Tiger Prawns, peeled, heads and shells reserved

2 Tbsp Olive Oil

1 Chorizo Sausage, thickly sliced

2 Chicken Thigh Fillets, cut into 3 cm pieces

1 Large Onion, cut into 1cm pieces

1 Green Capsicum, cut into 1cm pieces

4 Inner Celery Stalks, cut into 1cm pieces

5 Cloves Garlic, finely chopped

1 Tbsp Tomato Paste

6 Sprigs Thyme

2 Fresh Bay Leaves

250g Long Grain Rice

500ml Chicken Stock

1 tsp Cayenne Pepper

2 Spring Onions, thinly sliced on an angle

2 Long Green Chillies, thickly sliced

2 Limes, cut into wedges

Method

Score each of the prawns down the back to remove the dark 'vein'.

Heat 1 Tbsp oil in a wide, heavy based pan over high heat.  Cook chorizo and chicken, stirring for 2-3 minutes to colour.  Remove with a slotted spoon and drain on paper towel.  Add the prawn heads and shells to the pan.  Stir and squash with a spoon for 1-2 minutes until they change colour and flavour the oil.  Remove with a slotted spoon and discard, leaving oil in the pan.

Add remaining oil, onion, capsicum, celery and garlic.  Stir over medium heat for five minutes until vegetables soften.  Stir in paste, thyme and bay, then add rice, stock, chorizo and chicken.  Season with cayenne, bring to a simmer and then cover and cook on medium heat for 12 - 18 minutes until the rice is almost cooked.

Stir in prawn meat, cover and cook for 3-4 minutes until just cooked.

Serve with spring onion, green chilli and lime.

 

 

 

 

 

This a a winner

at regular

dinner parties

and is easily

completed in

30 minutes

when playing

Champion Chef

with your

partner.