Jambalaya

  • 10 mins to prepare. 50 mins to cook.
  • Serves 4
A great one pot dish that can be enjoyed by all the family. If you're not a fish fan, you can replace the prawns with a little chicken, just as healthy and just as tasty!

Ingredients

  • 300 g prawns
  • 2 onions
  • 2 red peppers
  • 250g basmati rice
  • 2 tbs of olive oil
  • 4 tomatoes
  • 50g chorizo sausage
  • 1 bay leaf
  • 2 cloves of garlic
  • 2 tsps of crushed chillies
  • 1 litre of water
  • 4 tsps of reduced salt vegetable bouillon or stock powder
  • 4 stalks of celery

Each serving contains

  • Calories 390 20%
  • Sugar 8.5g 9%
  • Fat 12.8g 18%
  • Saturates 6.3g 29%
  • Salt 2.5g 42%

of your guideline daily amount

Method

Make a vegetable stock by dissolving the bouillon powder in just-boiled water. Transfer to a saucepan and return to the boil again.

Shell and clean the prawns, discarding the black thread, but keeping the shells.

Add the shells to the stock and simmer for 20 minutes.

As your fish stock simmers, chop all your veg. Prepare the chorizo by skinning it and chopping it into bite-sized chunks.

Heat the oil in large frying pan or casserole dish with a lid. Add the crushed chillies and garlic to flavour the oil. After about 30 seconds, add the chopped onion, celery, red pepper and chorizo. Cook for 4-5 minutes until the vegetables have softened.

Strain your fish stock to remove the shells.

Next add the rice to the vegetable mixture and stir to coat. Once coated, add the stock, chopped tomatoes and bayleaf.

Turn the heat to low and simmer for about 15 minutes until the liquid is absorbed.

When the rice is cooked, stir in the prawns and simmer for a further 4 minutes or until the prawns are cooked through.

Serve with a lemon chunk and a little chopped flat leaf parsley to garnish.

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