60min 4 ppl
Shrimp Jambalaya
43 minutes
4 people
Medium31–60 min or 7–12 steps
43 min · 6 steps
Medium: 31–60 min or 7–12 steps
380 kcalper person
Protein 30g
Carbs 52g
Fats 6g
About this dish
Rice simmered in one pot with prawns, coloured deep red with tomatoes and the Creole trinity — a pescatarian version of New Orleans' answer to paella.
Allergy Info
Celery, Fish, Crustaceans
Diet Info
Pescatarian
Ingredients
Fresh Produce
- Oniondiced1
- Celery stalksdiced2
- Green Bell Pepperdiced1
- Garlic clovescrushed3
Fish & Seafood
- Raw King Prawnspeeled500 g
Tins & Jars
- Chopped Tomatoesone tin400 g
- Fish stock600 ml
Dried Goods
- Long-Grain White Rice300 g
Spices & Seasonings
- Cajun seasoning1.5 tbsp
- Bay leaves2
Oils & Condiments
- Vegetable Oil2 tbsp
Utensils
- Dutch Oven
- Chopping board
- Sharp knife
- Meat thermometer
Method
1
Dice the onion, celery and green pepper and crush the garlic.
Approx. 8 minutes
2
Heat the vegetable oil in a large heavy pot over medium-high heat and cook the onion, celery, green pepper and garlic for 5 minutes until softened.
Approx. 5 minutes
3
Stir in the Cajun seasoning and cook for 1 minute, then add the chopped tomatoes, rice, fish stock and bay leaves.
Approx. 3 minutes
4
Bring to the boil, then cover, reduce the heat and simmer for 20 minutes until the rice is tender and most of the liquid is absorbed.
Approx. 20 minutes
5
Stir in the prawns and cook uncovered for 5 minutes until they turn pink and opaque throughout and a meat thermometer reads at least 63°C in the thickest prawn.
Approx. 5 minutes
6
Discard the bay leaves and rest for 2 minutes before serving.
Approx. 2 minutes
