150g dice chorizo
1 each, small red pepper and yellow pepper, diced
1 onion finely chopped
2 celery sticks finely sliced
2 garlic gloves chopped
1 red chilli chopped finely
200g long grain rice
227g chopped tomato, tinned
700ml vegetable stock
1/2tsp tabasco sauce
200g raw tiger prawns, peeled
Cook the chorizo in a wide deep frying pan. Remove with a slotted spoon and drain on kitchen paper.
To the pan add peppers, onion, celery, garlic and chilli, stirring occasionally, cook for 5 minutes. Stri in the rice, cook for 1 minute, add the tomatos, stock and tabasco sauce and bring to the boil. Cover, reduce the heat, and simmer, stirring occasionally, for 12 minutes until most of the liquid has evaporated.
Stir in the chorizo and prawns and cook for a further few minutes.
You might like to garnish with spring onions and lime wedges.
3 comments:
Welshie that looks gorgeous, you're making my mouth water.
That looks beautiful. I've always wanted to try Jambalya.
This is my kind of food! Looks delish ;o)
Maria
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