Jambalaya
9
Points®
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 stick(s), sliced
Skinless chicken breast
180 g, (Buy 200g), cut into 2cm pieces
Basmati rice
1⅓ cup(s), (265g)
Salt reduced chicken stock
3½ cup(s), (875ml)
Canned diced tomatoes
400 g
Cajun seasoning
2 tsp
Raw peeled 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.
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