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Chicken and Prawn Jambalaya
Ingredients
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1 tablespoons oil
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1 small onion, diced
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1 green pepper, diced
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1 large stick celery, sliced
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225 gram (8 ounce) boneless, skinless chicken breasts or thighs, diced
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100 gram (4 ounce) chorizo or smoked sausage, thickly sliced
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4 teaspoon Cajun Seasoning
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325 gram (11 ounce) long grain rice
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600 millilitre (1 pint) chicken stock
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125 gram (5 ounce) cooked King prawns, defrosted if frozen
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4 spring onions, sliced
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Lemon wedges to serve
Key Products
Instructions
- 1 Heat the oil and fry the onion, pepper and celery for 2-3 minutes. Stir in the chicken and chorizo and cook for a further 3-4 minutes, until browned, stirring frequently.
- 2 Stir in the Perfect Shake Cajun Special Blend and rice and cook for 1 minute, stirring frequently.
- 3 Gently pour in the chicken stock and bring to the boil. Cover with a tight-fitting lid and cook on a medium heat for 14-15 minutes, stirring half-way through, or until the rice is just cooked through.
- 4 Stir in the prawns and spring onions and cook for a further 1-2 minutes, until the prawns are heated through. Serve with a squeeze of lemon juice.
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