Serves
4
Prep
10
mins
Cooking
23
mins
Jambalaya with Prawn & Chorizo
Directions
Step 1
Heat oil in a heavy based pot, add chorizo and cook until lightly golden on both sides for about 5 minutes. Remove and set aside.
Step 2
Add onion, capsicum, garlic, bay leaves, herbs and Cajun seasoning. Sauté until all vegetables are tender for about 5 minutes.
Step 3
Stir in chorizo, tomatoes, stock, rice, split peas and lentils. Bring mixture to a boil, reduce heat and simmer, covered for 25 minutes or until pulses are tender. If rice mixture is too wet, simmer with lid off for the last 5 minutes of the cooking time.
Step 4
Stir in prawns, heat through for 2-3 extra minutes, garnish with spring onions and serve.
Ingredients
- 2 tbs vegetable oil
- 2 chorizo sausages, sliced (spicy or mild)
- 1 large onion, diced
- 1 medium red capsicum, diced
- 1 medium green capsicum, diced
- 4 garlic cloves, minced
- 2 bay leaves
- 1 tsp dried oregano
- 1 tsp dried thyme
- 2 tsp Cajun seasoning
- 400g can crushed tomatoes
- 4 cups chicken stock
- 1 cup jasmine rice
- 1/2 cup McKenzie's Green Split Peas
- 1/2 cup McKenzie's Australian Red Split Lentils
- 300g cooked prawns, peeled & deveined
- To garnish: spring onions, sliced
