Prawn and Chorizo Jambalaya

Jambalaya is a classic Louisiana dish that combines flavors from French, Spanish, and African cuisines. It is a one-pot meal that is packed with bold flavors and a variety of ingredients. One popular variation of jambalaya is the Prawn and Chorizo Jambalaya, which adds a delicious twist to the traditional recipe. This article will provide you with a step-by-step guide on how to make this mouthwatering dish.

Ingredients:

  • 1 tablespoon olive oil
  • 1 onion, diced
  • 1 red bell pepper, diced
  • 2 cloves of garlic, minced
  • 200g chorizo sausage, sliced
  • 1 teaspoon paprika
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 1/2 teaspoon cayenne pepper (optional, for heat)
  • 400g canned diced tomatoes
  • 250g long-grain rice
  • 500ml chicken stock
  • 250g prawns, peeled and deveined
  • Salt and pepper to taste
  • Fresh parsley, chopped (for garnish)

Instructions:

1. Heat the olive oil in a large, deep skillet or pot over medium heat. Add the diced onion and red bell pepper, and sauté until they start to soften, about 5 minutes.

2. Add the minced garlic and sliced chorizo sausage to the skillet. Cook for another 5 minutes, stirring occasionally, until the sausage is slightly browned and the flavors are released.

3. Sprinkle the paprika, dried thyme, dried oregano, and cayenne pepper (if using) over the sausage and vegetables. Stir well to coat everything evenly.

4. Pour in the canned diced tomatoes, including the juice, and stir to combine. Allow the mixture to simmer for 5 minutes to let the flavors meld together.

5. Add the long-grain rice to the skillet and stir until it is well coated with the tomato mixture. This will help the rice absorb the flavors as it cooks.

6. Pour in the chicken stock and bring the mixture to a boil. Reduce the heat to low, cover the skillet, and let it simmer for about 20 minutes, or until the rice is cooked and the liquid is absorbed.

7. Once the rice is cooked, add the peeled and deveined prawns to the skillet. Stir them into the rice mixture, cover the skillet again, and cook for an additional 5 minutes, or until the prawns are pink and cooked through.

8. Season the jambalaya with salt and pepper to taste. Garnish with freshly chopped parsley for a pop of freshness and color.

9. Serve the Prawn and Chorizo Jambalaya hot, straight from the skillet. It can be enjoyed on its own as a complete meal or paired with a side of crusty bread or a fresh green salad.

Now that you have the recipe for Prawn and Chorizo Jambalaya, it’s time to gather the ingredients and get cooking. This flavorful dish is sure to impress your family and friends with its vibrant colors and bold flavors. Enjoy!

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