PRAWN & CHORIZO JAMBALAYA Recipe
chorizo sausage, tiger prawns, smoked bacon, jasmine cajun rice, celery, bell peppers, garlic, rich tomato sauce- topped with charred jalapeno aoili, roasted corn salsa with fresh green green onions
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Ingredients
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Main Ingredients
Method
Cooking Instructions
Prepare Ingredients
Chop the chorizo sausage, smoked bacon, celery, bell peppers, and garlic. Set aside.
Cook Chorizo and Bacon
In a large skillet or paella pan, cook the chorizo and smoked bacon over medium heat until browned and crispy.
Add Rice and Tomato Sauce
Stir in the jasmine rice and rich tomato sauce. Mix well, ensuring the rice is coated.
Cook with Stock
Add 2 cups of water or chicken stock, bring to a boil, then reduce heat to low. Cover and let simmer for 15 minutes.
Add Prawns
After 15 minutes, stir in the tiger prawns. Cover again and cook for an additional 5-7 minutes until the prawns are cooked through.
Prepare Toppings
While the jambalaya is cooking, prepare the charred jalapeno aioli and roasted corn salsa with fresh green onions.
Serve
Once cooked, serve the jambalaya hot, topped with jalapeno aioli and roasted corn salsa.
