Prawn & Mushroom Jambalaya
Recipe and Image Credit
The South African Mushroom Farmers’ Association
Serves 6
Ingredients:
100g spicy chorizo, sliced
1 onion, finely chopped
500g button mushrooms, sliced
4 cloves garlic, minced
2 stalks celery, finely sliced
1 green pepper, diced
1 red pepper, diced
1 fresh red chilli, sliced
2 tsp sweet smoked paprika
1 tsp ground cumin
250g basmati rice
500ml chicken or vegetable stock
2 large tomatoes, diced
3-5 fresh bay leaves
250g prawns, deveined & heads removed, shell / tail optional for presentation
To serve:
1 lime, zest and juice
2 spring onions, sliced
1 avocado, diced
Olive oil, for cooking
Salt and pepper, to taste
Method:
Heat a large, deep frying pan over a medium-high heat.
Cook the chorizo for a few minutes until it releases some of its own oils and begins to brown.
Add the onion and cook until tender.
If the chorizo is not very fatty – add a little drizzle of olive oil.
Add the mushrooms and cook until lightly golden.
Add the garlic, celery, peppers,chilli, paprika and cumin.
Season well with salt and pepper.
Cook until fragrant.
Add the rice and mix it in well to coat with all the spices and vegetables.
Add the stock, bay leaves and tomatoes.
Bring to the boil, then reduce to a simmer.
Cover and cook for ± 12 minutes until the rice is just tender.
Add the prawns, and gently stir them through the rice.
Cover again and cook for a further 4–5 minutes until they turn pink and are cooked through.
To serve:
Toss the avocado with the spring onions and lime juice.
Season well with salt and pepper.
Scatter the jambalaya with the lime zest.
Divide the jambalaya between plates, top with the dressed avocado salsa and enjoy!