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A Perfect Pantry

Jambalaya

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    • images/stories/recipes/Jambalaya .jpg
    • images/stories/recipes/Jambalaya 1.jpg
    • PREP TIME
      15 min
    • COOK TIME
      30 min
    • READY TIME
      45 min
    • SERVINGS
      4

    INGREDIENTS

    • 2 tbsp olive oil
    • 1 chorizo sausage, thinly sliced
    • 2 cloves garlic, minced
    • 1 onion, diced
    • 1 red capsicum, diced
    • 1 green capsicum, diced
    • 1 tsp smoked paprika
    • 200g long grain rice
    • 500ml tomato passata
    • 1 ¾ cup chicken stock
    • ½ tsp chilli flakes
    • 400g green prawns, peeled
    • ¼ cup parsley, roughly chopped, to serve

    DIRECTIONS

    1. Heat the electric Wok to heat setting 10 for 3 minutes and then add the peanut oil and cook the chorizo for 1 minute or until golden brown. Remove from the wok and set aside.
    2. Add the garlic and onion to the wok and cook for 2 minutes. Add the capsicums and paprika and stir to combine, cook for a further 3 minutes
    3. Add the rice, passata, 1 ½ cups chicken stock and chilli flakes and allow to simmer on heat setting 4 for 15 minutes, stirring every few minutes.
    4. Add ¼ cup chicken stock and lower the temperature to heat setting 2 for 5 minutes.
    5. Stir through the prawns and place the lid on top for 5 minutes.
    6. Serve with parlsey.

    This recipe was developed using a Kambrook Appliance.

    APPLIANCES

    • Essentials WokEssentials Wok
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    Guest 23 September 2019

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