Sunday, 1 March 2009

Recipe - Prawn Jambalaya

This is the same recipe as Jill's Chicken Jambalya but with king prawns added instead of chicken. It works very well with prawn but I mush prefer the chicken version for a nice big comforting bowl!

I tend to use frozen king prawns so defrost these in some cold water while I wait for everything to cook, if you buy fresh cook them while the rice is cooking then set aside.

Chop some onion, garlic and peppers and fry in a little fat of your choice, I like to use coconut oil but other oils are fine.

Add 1 tsp each thyme and oregano and as much cayenne pepper as you like depending on how spicy you want it.

Add 1 tin of chopped tomatoes (or fresh is even better, especially with the prawns), add about 1 tbsp tomato purée, 1 veggie stock cube (or proper stock if you have it!) and about 150g basmati rice for 2 people and pour in enough boiling water to cover the rice - be careful not to use too little water or the rice can take ages to cook.

Once the rice is done add in prawns to heat through

And serve!

I like to make an extra portion and re-heat it for lunch the next day.

Serves 2:

  • 200g King Prawns

  • 1 Tsp Thyme

  • 1 Tsp Oregano

  • ½ Tsp Cayenne Pepper

  • 2 Cloves Garlic

  • 1 Med Red or Green Peppers

  • Pinch of salt to taste

  • Black pepper to taste

  • 1 Med  Onion

  • 150g Basmati Rice

  • 1 Tbsp Tomato Puree

  • 400g Chopped Tomatoes

  • 1 Stock Cube

  • 1 pint

Nutrition Data Per Serving
Calories (kcal)416.0
Carbohydrate (g)77.2
Protein (g)23.6
Fat (g)1.9
Fibre (g)4.9
Alcohol (g)0.0
Fruit & Veg4.8

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