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 clove garlic cloves
• 2 tsp Cajun seasoning
• 500 ml vegetable stock
• 2 tbsp sunflower oil

Method

1. 1

   Heat the oil in a large pot. Dice the onion and peppers and fry for 5 minutes until soft.

2. 2

   Add the crushed garlic and Cajun seasoning and cook for 1 minute.

3. 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. 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. 5

   Season to taste and serve straight from the pot.