This Jambalaya recipe will kick your taste buds into high gear!
Preparation time: 30 minutes (chopping veges)
Bake time: 45 minutes
1 – 1 1/2 lbs, large prawns, shelled and de-veined 1 medium bell pepper, diced 2 celery stalks, peeled and diced
1 medium yellow onion, diced 2 cloves garlic, minced 1/2 cup fresh chopped parsley
1 tsp. salt 1/2 tsp. curry powder 1 bay leaf 2 limes or lemons
2 cans stewed tomatoes 1 small can tomato sauce 2 cups chicken stock or broth
1 1/2 cups rice, uncooked 2 Tbls. olive oil 1 tsp. Tabasco sauce 1/2 tsp Thyme
In a large pot, or wok, saute onions, garlic, bell pepper and celery in oil. Add stewed tomatoes and tomato sauce and stir. Add chicken broth and seasonings, When it is simmering well add rice and cook until rice is tender, about 35 minutes.
Add prawns and juice of one lime or lemon and simmer about 10 minutes. Do not overcook the prawns!
Serve with lime slices and little capers.