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Prawn & Chorizo Jambalaya

jamabal;ya 2


1 tbsp olive oil

200g Prawns

1 onion chopped

1 red pepper chopped

2 garlic cloves, crushed

150 g chorizo, sliced

250g basamati rice

400g can plum tomato

350 ml of stock

1 tbsp cajun seasoning

To make the cajun seasoning

2 1/2 tbsp salt

1 tbsp dried oregano

1 tbsp paprika

1 tbsp cayenne pepper

1 tbsp ground black pepper


Heat the oil in the pan and add the prawns and chorizo. Cook for about 5-8 mins. Next add the onion  and cook until soft. Then add pepper, garlic and cajun seasoning and cook for a further 5 mins.

Add the rice, tomatoes and stock. Cover and simmer until the rice is tender.

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