Experience the soulful heart of Louisiana cooking with our authentic Jambalaya. It begins with the classic, slow-rendered "holy trinity"—finely diced Spanish onions, crisp celery, and vibrant green bell peppers—sautéed gently until they achieve a deep, aromatic sweetness. This robust base is infused with a proprietary, deeply warming blend of spices, including smoky paprika and fragrant thyme.
The dish is then built upon this foundation with plump, Gulf Coast shrimp, seared quickly to a succulent snap. The hallmark of this one-pot wonder is the perfectly structured rice.
Ingredients
- 150g Jumbo King Prawns
- 1 tbsp Rapeseed Oil
- 1 onion chopped, 2 cloves garlic
- 3 celery sticks & 1 red bell pepper diced
- 100g Wholegrain Basmati Rice
- 1 tsp mild chilli powder
- 1 tbsp Ground Coriander, smoked paprika and thyme
- 400g can chopped tomatoes
- 1 tsp Vegetable Stock Cube
- 3 tbsp chopped parsley
- sea salt & ground black pepper
Instructions
- Heat the oil in pan and add the celery and onions. Fry until soft.
- Pour in the tomatoes, and 300ml of water and add the spices and rice.
- Crumble in the stock cube and add pepper, garlic and thyme.
- Cover the pan with a lid, bring to the boil and after 5 minutes turn off,
- Leave the lid on for 25-30 mins until the rice appears soft and almost all the liquid has been absorbed.
- Stir in the prawns and parsley, cook briefly to heat through, then serve.