A cajun-inspired rice pot favourite that's vibrant, colourful and packed with meat, seafood and vegetables. Try this easy one-pot jambalaya recipe for a speedy midweek meal that's a great way to use up what's in your kitchen.
To cook the vegetables; heat the oil in a wok or a cooking pot, add the crushed garlic and the chopped onions, pepper and celery. Fry the vegetables until they begin to brown.
To cook the meat; chop the chicken into small pieces and cut the sausage into thick slices. Add them to the pan and fry for 5 minutes over a hot flame, stirring constantly.
Sprinkle on the spices and salt, add the rice and mix thoroughly. Next, pour in the hot stock and add the peeled, finely-diced tomatoes. Cover and leave to cook for 15 minutes over a low heat until the meat has cooked through with no pink showing. Shell all but 6 of the prawns, leaving those for decoration.
When 15 minutes cooking time has elapsed, place all of the prawns on the rice and cook for a further 20 minutes with the lid on.
To serve, take the wok or cooking pot off the heat and leave to stand for 10 minutes with the lid on before serving hot.
For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.
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