Photo of Jambalaya by WW

Jambalaya

10
9
9
SmartPoints® value per serving
Total Time
35 min
Prep
5 min
Cook
30 min
Serves
4
Difficulty
Easy

Ingredients

Olive oil

1 tbs

Green capsicum

2 large, finely chopped

Carrot(s)

2 large, sliced

Celery

2 individual, sliced

Skinless chicken breast

180 g, (Buy 200g), cut into 2cm pieces

Basmati rice

1 cup(s), (265g)

Salt reduced chicken stock

3½ cup(s), (875ml)

Canned diced tomatoes

400 g

Cajun seasoning

2 tsp

Green prawns

600 g, medium, peeled, tails intact

Fresh flat-leaf parsley

¼ cup(s), chopped

Instructions

  1. Heat half the oil in a large deep frying pan over medium heat. Cook capsicum, carrot and celery, stirring occasionally, for 3 minutes or until beginning to soften. Add chicken. Cook, stirring often, for 2 minutes or until lightly browned.
  2. Add rice, stock, tomatoes and seasoning. Stir to combine. Reduce heat and simmer, uncovered, for 25 minutes or until rice is tender. Season with salt and pepper.
  3. Meanwhile, heat remaining oil in a large non-stick frying pan over medium-high heat. Cook prawns for 1-2 minutes each side or until cooked through. Top jambalaya with prawns and parsley.

Notes

SERVING SUGGESTION: Baby spinach leaves tossed with lemon juice. TIP: Cajun seasoning can be quite spicy, so use at your discretion.