Prawn Jambalaya

Name: Prawn Jambalaya
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4
Ingredients: 4 sticks Celery, halved and sliced; 2 rashers Lean Back Bacon, trimmed of fat (make sure you wrap up the rest and pop straight in freezer to avoid the lure of bacon sarnies in the morning!); 1 Courgette, halved or quartered and cut into chunks; 2 tbsp Tomato puree with garlic; 1 tbsp Thyme; 3 tbsp Coriander; 1 Green chilli, deseeded and finely chopped; 250g Prawns, (or tofu pieces); 1 tbsp Olive oil; 1 tsp Cayenne pepper; 3 Mixed Peppers, cored, deseeded and chopped into chunks; 1 Onion, chopped; 300ml Chicken stock, (make up 1 pint and use extra if required to make sure the dish isn't dry); 125g Brown rice; 400g Chopped tomatoes

by Sarah O'Neill

Shellfish

4.2

15m prep time

50m total time

Medium level

15 ingredients

This recipe has a fabulous kick from the cayenne pepper, known to boost metabolism as well as flavour.

Method

Based on 4 servings, adjust as needed.

Step 1

Cook rice as per packet instructions, but for half the recommended time.

Step 2

Heat the oil in a wok. Add celery, peppers, courgette, onion, bacon and garlic. Cook, stirring for 3-4 minutes. Stir in the tomato puree and dried thyme or fresh sprigs. Cook for another minute.

Step 3

Add finely chopped chilli, cayenne pepper and rice, along with the canned tomatoes (use a splash of water to swirl in the can and get all the tomatoes out, plus the stock. Bring to a gentle boil then immediately reduce the heat and simmer for 10 minutes, checking occasionally and adding more stock every few minutes if dish starts to dry out.

Step 4

Add the prawns or tofu and cook for a further 5 minutes. The prawns should be cooked through and the rice should be tender to the bite.

Step 5

Discard the stems of the thyme if using fresh, then serve in large bowls with a generous sprinkle of fresh coriander

Ingredients
Based on 4 servings

4 sticks Celery, halved and sliced 1 x Sainsbury's Celery
2 rashers Lean Back Bacon, trimmed of fat (make sure you wrap up the rest and pop straight in freezer to avoid the lure of bacon sarnies in the morning!) 1 x Sainsbury's Unsmoked Back Bacon Rashers x10 300g
1 Courgette, halved or quartered and cut into chunks 1 x Sainsbury's Courgettes Loose
2 tbsp Tomato puree with garlic 1 x Sainsbury's Tomato Puree With Garlic 200g
1 tbsp Thyme 1 x Sainsbury's Thyme 12g
3 tbsp Coriander 1 x Sainsbury's Fresh Packed Bunch Coriander 30g
1 Green chilli, deseeded and finely chopped 1 x Sainsbury's Green Chillies 65g
250g Prawns, (or tofu pieces) 1 x Sainsbury's Large King Prawns ASC 300g
1 tbsp Olive oil 1 x Sainsbury's Olive Oil 500ml
1 tsp Cayenne pepper 1 x Sainsbury's Cayenne Pepper 42g
3 Mixed Peppers, cored, deseeded and chopped into chunks 1 x Sainsbury's Sweet Peppers (Colours may vary) x3
1 Onion, chopped 1 x Sainsbury's Onions Loose
300ml Chicken stock, (make up 1 pint and use extra if required to make sure the dish isn't dry) 1 x Knorr Stock Pot Chicken 4x28g
125g Brown rice 1 x Sainsbury's Brown Rice 500g
400g Chopped tomatoes 1 x Sainsbury's Chopped Tomatoes Can 400g

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