Creole-style jambalaya recipe

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  • Dairy-free
serves: 4
Skill: easy
Prep: 15 min
Cooking: 30 min

Nutrition per portion

Calories 551 kCal 28%
Fat 15g 21%
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  • This tasty, spicy Creole rice dish from New Orleans combines prawns, chorizo and peppers to make a colourful jambalaya.


    • 100g (3½oz) chorizo, roughly chopped
    • 2tbsp oil
    • 2 sticks of celery, chopped, plus some celery leaves for garnish
    • 1 medium onion, peeled and finely chopped
    • 1 red and 1 green pepper, de-seeded and cut into chunks
    • 2 cloves garlic, peeled and finely chopped
    • 1tsp dried or 1tbsp of fresh oregano
    • Good pinch of ground allspice (or 5 berries, crushed)
    • 400g can chopped tomatoes
    • 1.2 litres (2 pints) hot vegetable stock
    • 1tsp Tabasco sauce
    • Salt and freshly ground black pepper
    • 300g (10oz) basmati rice
    • 200g (7oz) prawns, raw or cooked


    • Place the chorizo in a large, hot pan, without oil, and fry it for a few minutes until it browns and the pimiento-flavoured oil is drawn out. Remove the chorizo from the pan with a draining spoon and set aside.

    • Add the oil, celery and onion to the pan and fry over a medium heat for 5 mins, until softened.

    • Stir in the red and green pepper pieces, garlic, oregano and allspice and cook for another minute.

    • Add the tomatoes, stock, Tabasco and seasoning. Bring to the boil, then simmer, uncovered, for 5 mins.

    • Stir in the basmati rice and cook over a low heat for another 15 mins, until the rice is just tender and the stock has been absorbed.

    • Mix in the cooked chorizo and the prawns, and cook for a few minutes until the raw prawns change colour from grey to pink; if the prawns are already cooked, then simply warm them through.

    • Sprinkle with chopped celery leaves and serve.

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