Creole Style Prawn Jambalaya

Name: Creole Style Prawn Jambalaya
Cook time: 30 min
Total time: 30 min
Yield: Serves 4
Cuisine: American
Ingredients: 1 tsp sunflower oil; 1 red onion, chopped; 2 red peppers, deseeded and sliced; 60g Diced Chorizo; 2 x 250g packs Tilda Steamed Brown Basmati; 200g Raw Jumbo Prawns; 2 tomatoes, roughly chopped; 1-2 tsp Creole Spice Mix; 25g pack fresh flat-leaf parsley, chopped; 2 sticks celery, chopped thinly

Super speedy supper dish and 2 of your 5 a day.

16 - 30 Minutes
Easy
Serves 4

This recipe uses:

Wholegrain Brown Basmati Rice

Where to buy

Ingredients

1 tsp sunflower oil
1 red onion, chopped
2 red peppers, deseeded and sliced
60g Diced Chorizo
2 x 250g packs Tilda Steamed Brown Basmati
200g Raw Jumbo Prawns
2 tomatoes, roughly chopped
1-2 tsp Creole Spice Mix
25g pack fresh flat-leaf parsley, chopped
2 sticks celery, chopped thinly

How to make Creole Style Prawn Jambalaya

Heat the oil in a large frying pan and cook the onion, peppers, celery and chorizo for 5 minutes until the vegetables have softened.
Meanwhile, heat the rice in a microwave according to the packet instructions.
Stir the prawns, tomatoes and spice mix into the pan and cook for 2 minutes. Add the warm rice and continue to stir-fry for a further 2 minutes until the prawns are cooked through and the jambalaya is piping hot.
Stir through the parsley and serve.

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