Delicious, filling, with just the right amount of 'bite' - my favourite Jambalaya recipe.
300 gm prawns (peeled & deveined) 2 tablespoons olive oil 1-2 garlic cloves (finely chopped or crushed) 1/2 teaspoon cayenne pepper 1/2 teaspoon mild chilli powder 1 red onion, chopped 2 rashers bacon, chopped 1.5 cups long grain or basamati rice 1 red capsicum diced 425 gm can chopped tomatoes 425 gm can/jar tomato puree 1 tablespoon Worcestershire sauce Dash of Tabasco Sauce 1/2 teaspoon dried thyme 1/2 cup fresh parsley, chopped 4 spring onions, chopped
Heat oil in deep fry pan and add garlic, chilli, cayenne and bacon. Stir in dry rice and cook stirring for two minutes.
Add capsicum, bacon, tomatoes (including juice from can), tomato puree, thyme, Tabasco and Worcestershire sauce. Stir until it comes to the boil then reduce heat, cover and simmer for 40 mins (stirring occasionally to prevent sticking).
Stir in prawns, parsley and spring onions, continue to simmer for a couple of minutes (until prawns are cooked if you use green prawns) and serve.
** If there isn’t enough liquid to cook rice add some vegetable stock. Most of liquid should have been absorbed or evaporated when the Jambalaya is ready.