Prawn Chorizo Jambalaya Recipes

PRAWN & CHORIZO JAMBALAYA

Steps:

• Boil water, add rice (to amount of people eating), allow to cook.
• Put oil in a pot and allow to heat (medium to hot), add chopped onions until soft, then add broccoli, baby corns, pepper, green beans, garlic and salt & pepper allow to cook for a while longer. Mean while begin chopping your chorizo.
• Add a tin of tomatoes to the oil pot (with vegetables in), followed by your prawns, chopped chorizo and vegetable stock cubes. Continue cooking and stirring until it simmers, (around 5 minutes).
• Check on your rice, if its fluffy (larger) and soft (taste it if you're not sure), drain it in a colander, put the colander in the pot the rice was boiled in and place a towel over the rice (this allows it to become softer and rise slightly)
• Whilst allowing the rice to rise, add the fresh lemon, soy sauce and a BBQ sticky chicken (or cajun) seasoning - I bought this in a packed from Tesco. Mix thoroughly

SHRIMP AND CHORIZO JAMBALAYA

Steps:

• Cook the chorizo in a wide, deep frying pan over a medium-high heat, stirring occasionally, for 3-4 minutes. Remove with a slotted spoon and drain on kitchen paper.
• Add the peppers, onion, celery, garlic and chili to the pan and cook, stirring occasionally, for 5 minutes, until softened slightly. Stir in the thyme and rice, cook for 1 minute, then add the tomatoes, broth and Tabasco and bring to the boil. Cover, reduce the heat to low and simmer very gently, stirring occasionally, for 12 minutes, until most of the liquid has evaporated. Season to taste.
• Stir in the chorizo, shrimp and scallions and cook for 1 minute. Serve or cool completely to freeze.

PRAWN/SHRIMP AND CHORIZO JAMBALAYA (FREEZABLE/OAMC)

Steps:

• Cook the chorizo in a wide, deep frying pan over a medium-high heat, stirring occasionally, for 3-4 minutes. Remove with a slotted spoon and drain on kitchen paper.
• Add the peppers, onion, celery, garlic and chili to the pan and cook, stirring occasionally, for 5 minutes, until softened slightly. Stir in the thyme and rice, cook for 1 minute, then add the tomatoes, stock and Tabasco and bring to the boil. Cover, reduce the heat to low and simmer very gently, stirring occasionally, for 12 minutes, until most of the liquid has evaporated. Season to taste.
• Stir in the chorizo, shrimp and scallions and cook for 1 minute. Serve or cool completely to freeze.

CHICKEN & CHORIZO JAMBALAYA

Steps:

• Heat 1 tbsp olive oil in a large frying pan with a lid and brown 2 chopped chicken breasts for 5-8 mins until golden.
• Remove and set aside. Tip in the 1 diced onion and cook for 3-4 mins until soft.
• Add 1 thinly sliced red pepper, 2 crushed garlic cloves, 75g sliced chorizo and 1 tbsp Cajun seasoning, and cook for 5 mins more.
• Stir the chicken back in with 250g long grain rice, add the 400g can of tomatoes and 350ml chicken stock. Cover and simmer for 20-25 mins until the rice is tender.

MY BEST-EVER JAMBALAYA

Steps:

• In a Dutch oven, heat oil over medium-high heat. Add chorizo and ham; cook and stir 3-4 minutes or until browned., Add chicken to pan; cook 5-7 minutes or until no longer pink. Stir in tomatoes, broth, peppers, onion, Cajun seasoning and pepper sauce. Bring to a boil. Reduce heat; simmer, uncovered, 8-10 minutes or until peppers are crisp-tender., Return to a boil; stir in rice and shrimp. Reduce heat; simmer, covered, 7-9 minutes or until shrimp turn pink. Remove from heat; let stand, covered, 5 minutes or until rice is tender.