Here is one we want to give a try soon from olivemagazine.com.
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Easy prawn jambalaya:

• 1 tbsp groundnut or sunflower oil
• 50g piece chorizo

  diced

• 1 onion

  chopped

• 1 clove garlic

  crushed

• 1 small green pepper

  diced

• 1 stick celery

  diced

• ½ tsp of leaves thyme
• 1 bay leaf

  crumpled

• 1 tsp paprika (not smoked)
• a good pinch dried chilli flakes
• 125g basmati rice
• 300ml chicken stock
• 2 vine tomatoes

  chopped

• 200g raw peeled prawns

  butterflied

• a handful flat-leaf parsley

  chopped

• a good shake Tabasco sauce

Nutrition: per serving

• kcal539
• fat15.4g
• saturates4.2g
• carbs60.7g
• sugars9g
• fibre6.9g
• protein35.8g
• salt1.9g

Method

• step 1

  Heat the oil in a lidded non-stick pan. Add the chorizo and cook until it crisps up a little and gives out some oil. Add the vegetables, cook on a gentle heat, stirring now and again, for 10 minutes or until softened.

• step 2

  Stir in the herbs and spices, and cook for a minute. Tip in the rice and stir everything together until the rice is coated and starting to toast. Add the stock, stir and bring to a simmer. Put on a lid then leave on a low simmer for 15 minutes or until the rice is cooked and stock absorbed. If it looks a little dry during cooking, add another splash of stock or water.

• step 3

  Take off the lid and stir in the tomatoes and prawns. Cook for another 3-4 minutes until the prawns are cooked through. Stir in the parsley and Tabasco, and serve with more hot sauce on the side, if you like.

Jeannie notes.. Above is curated for evaluation and recommendation from olivemagazine.com

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Easy prawn jambalaya

reco low-cal