Filled with aromatic spices and flavours, this classic Creole dish will take your taste-buds on a journey of discovery.
Ingredients
- 2 bay leaves
- 1 teaspoon salt
- 1/2 teaspoon white pepper
- 1/2 teaspoon garlic salt
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil
- 1kg pork shoulder, cut into 3cm cubes
- 1 large brown onion, finely chopped
- 1 stick celery, diced
- 1 green capsicum, finely diced
- 400g can diced Italian tomatoes
- 1 cup white long-grain rice
- 2 cups hot Massel chicken style liquid stock
- 500g green prawns, shelled, deveined, tails intact
- 100g leg ham, cut into thin strips
- 2 bay leaves, extra, to serve
Method
- Step 1Preheat oven to 200°C. Combine bay leaves, salt, white pepper, garlic salt, cayenne pepper and black pepper in a small bowl. Set aside.
- Step 2Heat oil in a heavy-based ovenproof saucepan over medium-high heat. Add one-third of the pork. Cook for 2 to 3 minutes or until browned. Remove to a plate. Repeat twice with remaining pork.
- Step 3Add onion, celery and capsicum to saucepan. Cook for 3 to 4 minutes or until tender. Add bay leaf mixture, tomatoes, rice, stock and pork to saucepan. Stir until well combined.
- Step 4Place into oven. Bake, uncovered, for 20 minutes. Stir in prawns and ham. Bake for a further 4 to 5 minutes or until prawns are cooked, liquid has evaporated and rice is tender. Top with extra bay leaves. Serve immediately.
- High protein
- Low carb
- Low sugar
- Lower gi
Nutrition
2930 kj
Energy
22g
Fat Total
5g
Saturated Fat
3g
Fibre
77g
Protein
294mg
Cholesterol
2222.12mg
Sodium
6g
Carbs (sugar)
48g
Carbs (total)
All nutrition values are per serve
- Author: Dixie Elliott
- Image credit: Louise Lister
- Publication: Super Food Ideas
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