So I'm back and I promise to get my extra bake on this week to make up for those few missed days!
On the menu tonight was a taste from the South (and my Man's specialty).. his take on the Jambalaya! Chorizo and prawn jambalaya is a no-fuss dinner recipe that takes your tastebuds to New Orleans. It's full of all the spices and strong flavours that you would expect from any deep South meal. He claims that "Jambalaya is a lazy meal, you can throw everything and just let it do it's thing. This means you get little burnt bits, but they're my favourite part!"
2 tbs olive oil
2 chorizos, chopped into large chunks
2 tbs paprika
1 tbs ground cumin
1/2 tsp cayenne pepper
3 tomatos, largely chopped
1 large capsicum, largely chopped
4 sticks celery, roughly chopped
1 1/2 arborio rice (or brown rice)
3 cups chicken stock
12-24 prawns
Pour oil, spices and chorizo into a large saucepan and cook on a high heat until fragrant or all the spices have been absorbed, about 5 minutes. Add tomatoes and cook for a further 5 minutes until they have broken down. Add capsicum and celery and cook for another 5 minutes until it begins to tender. Add rice and stir to combine. Add chicken stock and bring to the boil, stirring occasionally until the rice absorbs all the liquid, about 20 minutes (depending on your rice, we have definitely waited an hour for brown rice before). Prepare prawns and add at the end, allowing a few minutes for them to cook and turn pink.
So there you have it! As easy as just throwing in ingredient after ingredient and leaving it to do it's thing!
On the menu tonight was a taste from the South (and my Man's specialty).. his take on the Jambalaya! Chorizo and prawn jambalaya is a no-fuss dinner recipe that takes your tastebuds to New Orleans. It's full of all the spices and strong flavours that you would expect from any deep South meal. He claims that "Jambalaya is a lazy meal, you can throw everything and just let it do it's thing. This means you get little burnt bits, but they're my favourite part!"
2 tbs olive oil
2 chorizos, chopped into large chunks
2 tbs paprika
1 tbs ground cumin
1/2 tsp cayenne pepper
3 tomatos, largely chopped
1 large capsicum, largely chopped
4 sticks celery, roughly chopped
1 1/2 arborio rice (or brown rice)
3 cups chicken stock
12-24 prawns
Pour oil, spices and chorizo into a large saucepan and cook on a high heat until fragrant or all the spices have been absorbed, about 5 minutes. Add tomatoes and cook for a further 5 minutes until they have broken down. Add capsicum and celery and cook for another 5 minutes until it begins to tender. Add rice and stir to combine. Add chicken stock and bring to the boil, stirring occasionally until the rice absorbs all the liquid, about 20 minutes (depending on your rice, we have definitely waited an hour for brown rice before). Prepare prawns and add at the end, allowing a few minutes for them to cook and turn pink.
So there you have it! As easy as just throwing in ingredient after ingredient and leaving it to do it's thing!
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