Prawn Jambalaya.

A taste of the old south... Try eat, love it!!!


1. Heat the oil in a large frying pan or any other large shallow skillet-type dish and gently fry the cabanos.

2. Add the paprika and stir to colour the oil.

3. Toss in the garlic and sweet a little then add the onion, green peppers, celery and the red chillies.

4. Cook over a medium heat until the moisture has been driven off and the vegetable are beggining to colour.

5. Add the chicken, prawns, the bay leaves, thyme and oregano and cook over a medium heat for about 5 minutes.

6. Add the rice and stir for 2 minutes, then pour in the chicken stock and add the salt.

7. Bring to the boil and sinner gently for about 15 minutes or until all the liquid has been absorbed by the rice.

8. Stir in the chopped spring onions and check the heat.

9. Stir in the chopped spring onions and check the heat.

If you like things hot add some chilli powder.
Serve with a green salad.

Hints 'n' Tips


Leave a Comment:

login to leave comments
Taste Blog

Chutneys are an amazingly varied array of sweet, tangy or hot condiments. They originally hailed from India as a type of preserve as an alternative to the subcontinents scarcity of sugar. Today, chu... keep reading


Penfolds Koonunga Hill Cabernet Sauvignon Merlot

Classically Australian style Cabernet with hints of black olive and rich ripe dark fruit. Softer, sweet fruit fills out the mid palate. Supple ripeness, supported by toasty oak on the finish. Buy this wine if you like: Fruity reds with smooth texture for easy driniking.