Jambalaya

Ingredients

• 2 tsp sweet paprika
• ¾ tsp cayenne pepper
• 2 tsp dried oregano
• 2 tsp dried thyme
• 2 Tblsp olive oil
• 1 red onion, diced
• 1 celery stalk, diced
• 1 red capsicum, diced
• 2 tsp crushed garlic
• 1 chorizo sausage, diced or sliced
• 150g scotch fillet of pork, small cubes
• 200g peeled prawns
• 1x 440g can of diced tomatoes
• 1 ½ cups rice
• 2 rashers of bacon, diced
• ¼ cup chopped parsley
• 1 lemon cut into wedges
• 1-2 cups chicken stock

Method

• Cook the chorizo, bacon and pork in a large frypan until chorizo begins to brown. Remove with a slotted spoon. Set aside.
• To the same pan add the onions, celery and garlic, and cook on a medium heat until soft, about 10 minutes. Add the spices and cook until fragrant. Add capsicum and saute for 2-3 minutes. Add the rice and stir to coat in the pan juices then add the tomatoes, chorizo, pork and bacon.
• Add 1 cup of stock, stir over medium to low heat until the liquid is nearly all absorbed before adding the other cup of stock. Cook until rice is tender. If necessary add another ½ cup of stock.
• Add the prawns and cover the pan and allow to cook for a further 5 minutes or until the prawns have cooked through. Sprinkle over the parsley and garnish with lemon wedges.

Serves 4-6
Preparation time: 30 minutes
Cooking time: 30 minutes