0
0 ITEM(S) - £0.00 GO

Menu

    • Cajun Prawn and Crab Jambalaya

    Cajun Prawn and Crab Jambalaya

    Mark Sharron
    Easy
    30 minutes
    4 to 6

    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 comments

    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

    • Step-by-Step Method: Cajun Prawn and Crab Jambalaya
    • Gather all ingredients and prep work area for efficient workflow
    • Peel and chop onions; seed and chop green pepper; slice celery sticks; dice lean gammon into small cubes
    • Open and drain the can of white crab meat; set aside
    • Measure out chicken stock, Cajun seasoning, plain flour, and rice; set aside prawns and fresh coriander separately
    • In a large, heavy-based pan or casserole, heat the vegetable oil over a medium heat
    • Add chopped onions, green pepper, and celery to the pan; sauté, stirring, for 4-5 minutes until softened but not browned
    • Stir in diced gammon and continue to cook for 2-3 minutes until gammon starts to color
    • Sprinkle in the plain flour and Cajun seasoning; stir well and cook for 1 minute to make a light roux and release flavors
    • Add both cans of chopped tomatoes to the pan; stir to fully combine with vegetables and flavor base
    • Pour in chicken stock and bring mixture to a gentle simmer
    • Stir in the long-grain white rice, ensuring it is evenly distributed in the liquid
    • Reduce heat to low and cover pan with a tight-fitting lid; cook for 20 minutes, stirring occasionally, until rice is just tender and liquid mostly absorbed
    • Taste and adjust seasoning if needed (note sodium already present from gammon and stock)
    • Scatter raw tiger prawns evenly over the surface; cover again and cook for 4-5 minutes, until prawns turn pink and opaque
    • Gently fold in the drained white crab meat, taking care not to break up the pieces; cook 2 more minutes to warm through, then remove from heat
    • Chop fresh coriander; reserve a small portion for garnish, stir the rest into the jambalaya
    • Rest the jambalaya covered off the heat for 5 minutes to allow flavors to meld and rice to finish steaming
    • Fluff the rice gently with a fork and serve in wide bowls or on warmed plates
    • Garnish with reserved fresh coriander for color and freshness
    • Serve immediately, offering lemon wedges and extra chopped coriander at the table if desired