Cajun Prawn and Pepper Jambalaya
Ingredients
- 300 g raw king prawns
- 300 g long grain rice
- 400 g tinned chopped tomatoes
- 2 mixed peppers
- 1 onion
- 3 garlic cloves
- 2 tsp Cajun seasoning
- 500 ml vegetable stock
- 2 tbsp sunflower oil
Nutrition (per serving)
- Calories
- 456 kcal
- Protein
- 21.3 g
- Carbohydrate
- 71 g
- of which sugars
- 9.2 g
- Fat
- 8.7 g
- of which saturates
- 1.4 g
- Fibre
- 4.4 g
- Salt
- 1.53 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the oil in a large pot. Dice the onion and peppers and fry for 5 minutes until soft.
- 2
Add the crushed garlic and Cajun seasoning and cook for 1 minute.
- 3
Stir in the rice, chopped tomatoes and stock. Bring to the boil, then cover and cook on a low heat for 15 minutes.
- 4
Stir the rice, then nestle the prawns into the top of the mixture. Cover and cook for 5 more minutes until the prawns are pink and cooked through.
- 5
Season to taste and serve straight from the pot.
Plan the week's meals — and share the cooking
Equal House builds your shopping list by aisle, times the cooking for dinner, and shares it out fairly. Free to start.
Free to start on your iPhone Free to start on your Android phone Free to start · No ads · Your family's data stays yours.