0
0 ITEM(S) - £0.00 GO

Menu

    • Cajun Prawn and Crab Jambalaya

    Mark Sharron
    Easy
    30 minutes
    4 to 6
    Amount Per Serving: Calories 426; Fat 12.7g; Cholesterol 117mg; Carbs 52.7g; Fibre 4.9g; Protein 25g; Sodium 7.63g
    This is one of the most popular Louisiana dishes. It's a colourful mixture that features prawns joined with seafood and crab. It's a well-balanced dish with the usual yellow rice symbolizing Louisiana.
    1 rating
    layout 0 comment

    Ingredients

    • 1 tablespoon vegetable oil
    • 2 onions, chopped
    • 1 large green pepper, seeded and chopped
    • 2 celery sticks, sliced
    • 100g lean gammon, diced
    • 1 tablespoon plain flour
    • 2 cans chopped tomatoes, 400g each
    • 500ml chicken stock
    • 300g long-grain white rice
    • 2 teaspoon Cajun seasoning
    • 250g peeled raw tiger prawns
    • 170g can white crab meat, drained
    • 2 tablespoons chopped fresh coriander

    Method

    • To make Tuna Fish Cakes, start by draining the canned tuna. 
    • While the rice is cooking, prepare the eel by grilling or frying it.
    • Put the tomato paste, olives, and butter into a blender or food processor and whizz until smooth.
    • Put the oats in the blender or food processor, slightly broken up.
    • Coat the fillets with the butter mixture while grilling.
    • Heat a large skillet over medium-high heat and add the fish cakes.
    • Stir in the shrimp & crab meat and cook for 3 minutes.
    • Dip in the flour and coat each fishcake. Dip in the egg and then coat with crumbs. Repeat this process until you have 24 fishcakes. Chill the fish cakes for one hour.
    • Serving Suggestions: Sprinkle some fresh coriander, serve hot.

    Frozen Prawns Products