A hallmark of Creole cuisine, this seafood, meat and vegie-based rice dish varies from cook to cook. Try our version and see what you think.
Ingredients
- 2 teaspoons olive oil
- 16 (about 800g) green tiger prawns, peeled leaving heads and tails intact, deveined
- 4 chorizo sausages, thinly sliced diagonally
- 1 brown onion, finely chopped
- 2 celery sticks, diagonally sliced
- 1 red capsicum, deseeded, thinly sliced
- 1 green capsicum, deseeded, finely chopped
- 2 garlic cloves, crushed
- 1 fresh green chilli, deseeded, thinly sliced
- 400g (2 cups) basmati rice
- 2 ripe tomatoes, finely chopped
- 625ml (2 1/2 cups) Massel chicken style liquid stock
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Tabasco sauce
- 1 dried bay leaf
- 1 tablespoon fresh thyme leaves
- 1/2 cup fresh continental parsley leaves
Method
- Step 1Heat the oil in a large deep frying pan over high heat. Add the prawns and cook, turning occasionally, for 2-3 minutes or until prawns curl and change colour. Transfer to a plate. Add the chorizo to the pan and cook for 1-2 minutes each side or until golden brown. Use a slotted spoon to transfer to a plate.
- Step 2Add the onion and cook, stirring, for 5 minutes or until golden. Add the celery, capsicums, garlic and chilli and cook, stirring, for 3-4 minutes or until celery is just tender. Add chorizo and rice and stir to coat the rice in onion mixture. Add the tomato and stir to combine. Add the stock, Worcestershire sauce, Tabasco sauce, bay leaf and thyme. Bring to the boil. Reduce heat to low and cook, covered, for 12 minutes or until almost all of the liquid is absorbed. Remove from heat. Arrange the prawns over the rice mixture. Set aside, covered, for 10 minutes to rest.
- Step 3Divide among serving plates. Top with parsley to serve.
- Low fat
- Low kilojoule
- Low sugar
- Lower gi
Nutrition
1462 kj
Energy
8g
Fat Total
3g
Saturated Fat
2g
Fibre
24g
Protein
134mg
Cholesterol
835.89mg
Sodium
4g
Carbs (sugar)
44g
Carbs (total)
All nutrition values are per serve
Notes
Prep: 20 mins (+ 10 mins standing time) You can prepare this recipe up to 1 hour ahead.
- Author: Sarah Hobbs
- Image credit: William Meppem
- Publication: Australian Good Taste
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