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Chicken and Prawn Jambalaya
Prep Time
10 Minutes
Cook Time
30 Minutes
Ingredients
12
Servings
4
A classic Cajun dish combining the holy trinity of pepper and celery with diced chicken, chorizo, rice and prawns, flavoured with a smoky blend of Chilli Powder, herbs and spices, all cooked in one pan for a really tasty meal for everyone.
Ingredients
1 tablespoons oil
1 small onion, diced
1 green pepper, diced
1 large stick celery, sliced
225 gram (8 ounce) boneless, skinless chicken breasts or thighs, diced
100 gram (4 ounce) chorizo or smoked sausage, thickly sliced
4 teaspoon Cajun Seasoning
325 gram (11 ounce) long grain rice
600 millilitre (1 pint) chicken stock
125 gram (5 ounce) cooked King prawns, defrosted if frozen
4 spring onions, sliced
Lemon wedges to serve
COOKING 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.