This jambalaya recipe is my interpretation of a recipe card from Waitrose and Tilda Rice. Dave says it's a waste of prawns because they don't add much to the flavour but I think the seafood and meat combination is essential. We agree to disagree. It's not essential to sing the Jambalaya song as you cook, but I usually do. I've put a YouTube of Hank Williams singing it at the end of this post in case your memory needs refreshing!
Ingredients (serves 2):
as much rice as you usually serve yourselves
pinch of turmeric
2-3 shallots or a small onion, finely chopped
1 red pepper, chopped
offcuts of chorizo (about 60g), chopped
1 tbsp Schwartz Cajun Spice blend
2 tomatoes, chopped
100g large prawns
fresh chopped parsley
Add the turmeric to the rice and boil in the chicken stock until the rice is cooked. Set aside.
Heat the oil in a large frying pan and cook the shallots/onion, pepper and chorizo until the onion has softened. Stir in the spice mix, tomatoes and prawns and cook for 2-3 minutes. Add the pre-cooked rice and continue to fry until all the ingredients are cooked through and piping hot. This should only take another 2-3 minutes but double-check the prawns. Stir in the parsley and serve immediately.