I couldn’t believe a dish this yummy is also healthy! This dish has a generous serving of prawns and an array of colourful vegetables. It’s great for a cold rainy day, it’ll definitely cheer you up!-Jen
1 lb Prawns (peeled, deveined and cut into 2 pieces)
2 Tbsp Vegetable oil
1 Onion (chopped into small dice)
2 Garlic cloves (minced)
1 Red Pepper (diced)
1 Yellow Pepper (diced)
1 Can of Diced Tomatoes (14oz)
1.5 cups Long Grain Rice
2 .5 cups Chicken stock (hot)
1 tsp Hot Red Pepper sauce
1 tsp Salt
1/2 tsp Pepper
1/4 tsp Dried Thyme
1/4 tsp Oregano
1 Bay leaf Pinch of Cayenne Pepper
1-2 tsp Tumeric
2 Green onions (chopped)
1/2 bunch of Cilantro (chopped)
- Preheat oven to 350F.
- Heat oil in a casserole dish that can be used on stovetop. (For example: Emile Henry Dutch Oven). If you do not have one, saute the ingredients in a large pan, and then transfer to a Corningware dish that has a lid.
- Saute the onion and garlic, and cook over low heat for 3-5 minutes.
- Add the spices: oregano, thyme, cayenne and tumeric. Saute 1 minute.
- Next, add the peppers and cook for 5 more minutes. Season with salt and pepper.
- Add the rice and the tomatoes. Stir well and cook for 1 minute.
- Then add the hot chicken stock, hot pepper sauce and a bay leaf.
- Stir well and cover.
- Bake in preheated oven for 20-25 mins, or until liquid is absorbed and rice is tender.
- Saute the prawns lightly in olive oil in frying pan (1 minute). Season prawns with salt and pepper.
- Remove the dish from the oven. Add the prawns and fold them into the rice mix. Recover rice mix, and bake for another 5 minutes
- Once done, remove from oven and adjust seasoning. Season with salt and pepper. Add more hot sauce if you like too.
- Gently stir jambalaya with spoon or spatula while adding the chopped cilantro and green onion. Serve in bowls or on plates.