Chicken and prawn jambalaya
- Serves 4
- Prep time: 35 mins
A Creole dish with origins in African, French and Spanish cuisine, our jambalaya contains a mix of spice, chicken, prawns, vegetables and rice. You can experiment with different meats and veg, depending on what’s in the fridge!
Recipe by: Love Food Hate Waste
Ingredients
1 tablespoon oil
200g cooked chicken or turkey, diced
250g basmati rice
2 teaspoons Cajun seasoning (this can be purchased in most supermarkets)
400g can chopped tomatoes
600ml chicken stock
150g frozen cooked, peeled prawns, defrosted (optional)
100g frozen peas, defrosted
Method
Heat the oil in a large frying pan and fry the chicken, rice and Cajun seasoning for 1-2 minutes.
Add the chopped tomatoes. Cover and cook gently for 20 minutes, gradually adding the stock, stirring occasionally.
Stir in the prawns and peas and cook until the liquid is absorbed and the rice is tender. Season to taste.