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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