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    • 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.
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    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

    • Heat oil in a large heavy pan and fry the gammon, onion, pepper and celery for about 10 minutes until soft.
    • Add the flour, stirring now and then.
    • Add in the rice.
    • Pour in the tomatoes, stir and scrape the bottom of the pan over the rice and vegetables.
    • Add in the chicken stock and seasoning, stir, and bring to the boil.
    • Reduce the heat, cover, and simmer gently for 15 minutes.
    • Stir in the shrimp & crab meat and cook for 3 minutes.
    • Take off the heat and stir in the fresh coriander or parsley.
    • Serving Suggestions: Sprinkle some fresh coriander, serve hot.

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