Prawnshrimp And Chorizo Jambalaya Freezableoamc Recipes
CHICKEN & CHORIZO JAMBALAYA
A Cajun-inspired rice pot recipe with spicy Spanish sausage, sweet peppers and tomatoes
Provided by Good Food team
Categories Dinner, Main course
Time 55m
Number Of Ingredients 10
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.
Nutrition Facts : Calories 445 calories, Fat 10 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 64 grams carbohydrates, Sugar 7 grams sugar, Fiber 2 grams fiber, Protein 30 grams protein, Sodium 1.2 milligram of sodium
PRAWN/SHRIMP AND CHORIZO JAMBALAYA (FREEZABLE/OAMC)
This spicy, zingy Creole dish with juicy prawns can be frozen for up to 1 month. To freeze: transfer to a container, label and freeze for up to 1 month. To eat: defrost at room temperature for 8 hours, or in the fridge for 24 hours. Microwave in portions, 2 at a time, on full power for 3 minutes (for a 900W microwave), gently stirring halfway, until piping hot throughout. Serve with Tabasco and lime wedges. This is terrific with a glass of chilled, ripe rosé.
Provided by English_Rose
Categories One Dish Meal
Time 40m
Yield 4 serving(s)
Number Of Ingredients 15
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.
Nutrition Facts : Calories 435.8, Fat 14.8, SaturatedFat 5.3, Cholesterol 93.8, Sodium 750.8, Carbohydrate 53.5, Fiber 3.7, Sugar 5.1, Protein 21.1
SHRIMP AND CHORIZO JAMBALAYA
This spicy, zingy Creole dish with juicy shrimp can be frozen for up to 1 month. To freeze: transfer to a container, label and freeze for up to 1 month. To eat: defrost at room temperature for 8 hours, or in the fridge for 24 hours. Microwave in portions, 2 at a time, on full power for 3 minutes (for a 900W microwave), gently stirring halfway, until piping hot throughout. Serve with Tabasco and lime wedges.
Provided by English_Rose
Categories < 60 Mins
Time 50m
Yield 4 serving(s)
Number Of Ingredients 15
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 & CHORIZO JAMBALAYA
A tasteful prawns and chorizo Jambalaya with a few hidden secrets to unlock a flavoursome flavour, like no other. It's a fresh with a hint of spice and extremely fast and easy. This is something I made up when cooking, so there aren't really any restrictions or measurements, it's a 'fun' meal ti make and easy to play with
Provided by rumercooper
Time 50m
Yield Serves 2
Number Of Ingredients 13
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
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