| Prep Time | 30 minutes |
| Cook Time | 60 minutes |
| Servings |
people
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Ingredients
- INGREDIENTS
- 400 grams of raw prawns
- 1 tbsp olive oil
- One finely chopped onion
- Two finely chopped garlic cloves
- Two chopped celery sticks
- One finely chopped red bell pepper
- One finely chopped yellow bell pepper
- 2 tsp sweet smoked paprika
- tsp ½ground cumin
- 250 grams Basmati rice
- 500 ml of any stock
- three finely chopped tomatoes
- A handful of finely chopped parsley
- Freshly Ground Black Pepper
- salt
- 1 Lemon cut into wedges to serve
Ingredients
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Instructions
- INSTRUCTIONS
- Heat a large non-stick pot and add oil to it.
- Add the onions and fry for about three minutes until soft.
- Add garlic, celery, bell peppers, paprika, cumin, salt, and pepper. Stir fry for about three minutes, or until fragrance comes out.
- Add in the rice, stock, and tomatoes. Bring to a boil, stirring often, and then reduce the heat to medium.
- Cover the pan and let it simmer for about 12 to 15 minutes or until the rice is tender and 80 per cent cooked.
- Now, add in the prawns and mix with the rice.
- Allow to cook for four to five minutes or till the prawns have turned pink and cooked well.
- Stir in the parsley and reserve a little for garnishing.
- Plate the prawn jambalaya and top with parsley.
- Serve hot with lemon wedges, and enjoy!
Recipe Notes
Conclusion
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