This Creole rice dish shines with Cajun spices, prawns and crispy chorizo.
Ingredients
- 1 tablespoon olive oil
- 1 chorizo sausage, thinly sliced
- 1 brown onion, finely chopped
- 1 small red capsicum, seeded, finely chopped
- 1 small green capsicum, seeded, finely chopped
- 1 celery stick, trimmed, finely chopped
- 1 tablespoon Cajun seasoning
- 500ml (2 cups) passata (tomato pasta sauce)
- 250ml (1 cup) Massel chicken style liquid stock
- 2 x 250g pkts microwavable white rice
- 12 medium green prawns, peeled leaving tails intact, deveined
- 1/4 cup chopped fresh continental parsley
Method
- Step 1Heat oil in a large, deep frying pan over medium-high heat. Cook chorizo, stirring occasionally, for 2 minutes or until crisp and golden. Transfer to a plate lined with paper towel.
- Step 2Cook the onion, combined capsicum and celery, stirring occasionally, for 5 minutes or until soft. Add the seasoning and cook, stirring, for 1 minute or until aromatic. Add the passata and stock. Bring to the boil. Reduce heat to medium-low and simmer, stirring occasionally, for 10 minutes or until the mixture thickens.
- Step 3Meanwhile, prepare the rice following packet directions. Use a fork to separate the grains.
- Step 4Add the prawns and rice to the pan. Cook, stirring occasionally, for 5 minutes or until the prawns curl and change colour. Stir in the parsley and chorizo.
Nutrition
2600 kj
Energy
26g
Fat Total
8.5g
Saturated Fat
6.5g
Fibre
33g
Protein
62g
Carbs (total)
All nutrition values are per serve
Notes
Get your tastebuds jumping with this spiced rice dish inspired by a Southern-US classic.
- Author: Liz Macri
- Image credit: Andrew Young
- Publication: Australian Good Taste
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