Chicken and Shrimp Jambalaya
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Ingredients
- 500 g boneless chicken thighs, diced
- 300 g raw king prawns, peeled and deveined
- 1 onion, diced
- 1 green pepper, sliced
- 2 celery stalks, sliced
- 3 garlic cloves
- 400 g tinned chopped tomatoes
- 350 g long-grain white rice
- 600 ml chicken stock
- 2 tbsp cajun seasoning
- 2 tbsp olive oil
Nutrition (per serving)
- Calories
- 678 kcal
- Protein
- 45.5 g
- Carbohydrate
- 78.5 g
- of which sugars
- 7.3 g
- Fat
- 19 g
- of which saturates
- 4.4 g
- Fibre
- 4.7 g
- Salt
- 2.44 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 olive oil in a large, deep pan and brown the diced chicken thighs for 5 minutes, then lift out.
- 2
Add the onion, green pepper and celery stalks to the pan and cook for 6-7 minutes until softened. Stir in the garlic cloves and cajun seasoning and cook for 1 minute.
- 3
Return the chicken to the pan and add the tinned chopped tomatoes, long-grain white rice and chicken stock. Bring to a simmer, cover and cook for 20 minutes, stirring once.
- 4
Check the rice is nearly tender, then stir in the king prawns, cover again and cook for a further 5 minutes until the prawns are pink and the rice is fully cooked and the chicken has no pink remaining.
- 5
Rest for 5 minutes off the heat before serving.
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