Prawn and Green Capsicum Jambalaya

Charmaine Lu -
  • 1 tbsp oil
  • 1 chopped onion
  • 1 crushed garlic clove
  • 1 green capsicum, diced
  • 1 diced celery stalk
  • ½ tsp thyme leaves
  • 1 crumbled bay leaf
  • 1 tsp sweet paprika
  • Pinch of chilli flakes
  • 125g basmati rice
  • 300g chicken stock
  • 2 chopped tomatoes
  • 200g raw prawns, peeled and butterflied
  • Chopped parsley
  • Hot sauce, to serve
  • Heat the oil in a lidded pan and fry the vegetables for 10 mins or until softened. Stir in the herbs and spices, cook for a minute or so, then tip in the rice and stir to coat. Add the stock, bring to a simmer, then leave to cook on a gentle heat - covered - for 15 mins or until the rice is cooked.
  • Remove the lid of the pan and stir in the tomatoes and prawns, then cook for 4 mins more or until the prawns are pink. Stir in the parsley, add a dash of hot sauce, and enjoy.
45 mins
2 serving