Prawn and Chorizo Jambalaya

This one-pot rice dish is a family crowd-pleaser and super easy, making it a perfect mid-week meal.

Glen and I love a little more heat than the below produces, but that is the family and child-friendly version. I tend to dish up the children’s portions and then stir through a heaped teaspoon full of chipotle paste into the remaining jambalaya for us adults.

Prawns and chorizo are perfect partners but this also works well with chicken and chorizo too so use whichever you prefer.

The below serves 4-5.

Prawn and Chorizo Jambalaya

Here’s how:

• 260g cooking chorizo sausages
• 160g raw peeled prawns
• 1 large white onion
• 1 red pepper
• 2 tbsp Cajun seasoning (I use X)
• 300g long grain rice (rinsed with cold water)
• 1 tin chopped tomatoes
• 1 tbsp tomato puree
• 375ml chicken stock
• 150g peas (fresh or frozen)
• Handful fresh parsley leaves

Finely chop the onion, mince the garlic and chop the red pepper into small pieces and set aside for the moment.

Use a heavy-bottomed pot and place on a low heat. (I use a cast iron skillet with a lid)

Slice the chorizo into thin ‘coins’ and pop into the pan to gently cook. Turn them over to cook on both sides. The chorizo will release it’s contained oils which you’ll cook everything else in.

Next add the onion, garlic and red pepper to the pan and allow to soften just a little.

Now add the Cajun seasoning and stir through.

Next add the rinsed long grain rice and stir through. Cook for a few minutes like this, stirring to ensure a good coating of the now-flavoured chorizo oil. If you find there isn’t enough oil in the pan, add a tbsp of olive or vegetable oil at this point to prevent the rice from sticking to the pan during cooking.

Now pour in the chopped tomatoes and stir through with the tomato paste. Cover with the chicken stock, season with salt and black pepper and give it a good stir.

Now pop the lid on the pan and allow it to cook for 20-25 minutes or until the rice is cooked through (if you haven’t got a lid for the dish, place a baking tray on top to help the cooking process along quickly).

Take the lid off every five minutes or so to stir and ensure the rice isn’t sticking to the bottom of the pan.

Once satisfied the rice is almost cooked to taste, and most of the stock has been absorbed, add the peas and allow to cook for a further two minutes.

During those final cooking moments, roughly chop the parsley and simply scatter over the finished dish before bringing to the table to serve. Enjoy!