A Perfect Pantry
Jambalaya
- 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
- 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.
- 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
- 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.
- Add ¼ cup chicken stock and lower the temperature to heat setting 2 for 5 minutes.
- Stir through the prawns and place the lid on top for 5 minutes.
- Serve with parlsey.
This recipe was developed using a Kambrook Appliance.
APPLIANCES
- Site by RGC Digital Marketing