Jambalaya with Prawns and Ham

  • Preparation Time20 mins
  • Cooking Time35 mins
  • Serves4
  • DifficultyMedium
1 tablespoon olive oil
450g peeled and deveined medium prawns
225g uncooked long-grain white rice
1 (410g) can no-salt added diced tomatoes
625ml low sodium chicken broth
175g diced, smoked ham
1 tablespoon tomato paste
1/4 teaspoon cayenne pepper
1 bay leaf
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1 teaspoon paprika
1/4 teaspoon freshly ground black pepper, plus more, to taste
1/2 teaspoon salt, plus more, to taste
2 cloves garlic, minced
1 green bell pepper, diced
1 red bell pepper, diced
1 large onion, diced
Hot pepper sauce
Heat the oil in a large casserole dish over a medium heat. Add the onion, peppers and garlic and saute until they begin to soften, about 10 minutes. Mix in the next 11 ingredients, salt through the diced tomatoes. Bring to a boil. Stir in the rice, cover, reduce heat and simmer for about 20 minutes, or until rice is done and most of the liquid is absorbed. Add the prawns and cook, covered, for 5 minutes more, or until shrimp is cooked through. Season with salt and pepper, to taste. Serve with hot pepper sauce.

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