Fish Free King Prawn Recipe
Fish Free King Prawns and Paprika Jambalaya
Prep: 10 mins Cook: 25 mins
This smokey, zingy Creole dish originated in the Caribbean Islands and its French title literally means ‘jumbled’ or ‘mixed up’. This is a simple version of a well-loved dish and the beauty of it is that you can substitute or add what ever you like – it’s a great way to use up what’s in your kitchen!
Add the oil to a heavy based saucepan and heat over a medium heat. When hot, add the paprika and stir for 5 seconds. Add the onion, peppers, celery, garlic and chilli to the pan, cook stirring occasionally for 5 minutes.
Stir in the thyme leaves and rice, cook for 1 minute. Add the tomatoes, vegetable stock and Tabasco and bring to the boil. Cover, reduce the heat to low and simmer gently for approx 12 minutes when most of the liquid will have gone. Stir in the Fish Free King Prawns and spring onions, cook for a further 5 minutes.
Season to taste. Serve with lime wedges.
1 Each small red and yellow pepper, deseeded and sliced
1 Onion, finely diced
1.5 Teaspoons paprika
2 Celery sticks, finely sliced diagonally
2 Garlic cloves, crushed
1 Large red chilli, finely chopped
2 Thyme sprigs, leaves removed and set aside
200g Long grain rice
227g Can chopped tomatoes
700ml Vegetable stock (hot)
0.5 Teaspoon Tabasco sauce
250g Fish Free King Prawns (defrosted)
4 Spring onions, trimmed and finely sliced
Lime wedges to serve
For a smoother creamier texture, try adding coconut milk or plain yoghurt halfway through cooking.