Prawn Jambalaya

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OcadoLife

4 serving

Prep time: 15 mins

Cook time: 30 mins

Serves: 4

This Prawn Jambalaya from recipe developer and chef Nena Foster is a veg- and fibre-packed take on a classic Cajun rice dish. “Cajun cuisine is known for its spicy kick and also for its simplicity,” says Nena. “You only need one pot or pan to make this flavour-packed, easy-to-follow weekday gem.” Looking for more fish recipes? Look no further.

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Ingredients Method

Ingredients

2 tsp olive oil
1 large red onion, diced
1 celery stalk, finely sliced
1 bay leaf
1 red pepper, diced
1 yellow pepper, diced
150g fennel, diced
2 garlic cloves, crushed or grated
160g brown rice, rinsed and drained
2 tbsp tomato purée
350g tomatoes, roughly chopped
1½ tbsp cajun seasoning
1 pinch white or black pepper
1 (400g) tin kidney beans, drained and rinsed
450ml vegetable stock
200g frozen spinach
2 (165g) packs raw king prawns
2 tbsp chopped flat-leaf parsley
½ lemon, juiced

Method

Step 1

Heat the oil in a large saucepan, add the onion, celery and bay leaf and cook on a medium-high heat for 3 mins, stirring occasionally, until softened. Add the peppers and fennel, cook for 3 mins more, then stir through the garlic and cook for 2 mins more.

Step 2

Stir in the rice, followed by the tomato purée, tomatoes, cajun seasoning, pepper, beans and stock. Cover with a lid; reduce the heat to medium-low and simmer for 20 mins, or until the water has evaporated.

Step 3

Stir in the frozen spinach and cook uncovered for 5 mins. Stir through the prawns, followed by the parsley, then turn off the heat and cover for 5 mins or until the prawns have turned pink and are cooked through.