New Orleans Prawn, Ham and Chorizo Jambalaya | Spekko Rice
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New Orleans Prawn, Ham and Chorizo Jambalaya

New Orleans Prawn, Ham and Chorizo Jambalaya

  • Serves: 6
  • Difficulty: medium
  • Prep time:
  • Cooking time:
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Ingredients

    500g Chorizo sausage, sliced
    500g Smoked ham, diced
    15ml (1 tbsp) Unsalted butter
    1 White onion, finely chopped
    3 Celery stalks, finely chopped
    1 Green pepper, finely chopped
    1 Red pepper, finely chopped
    3 Tomatoes, seeded and chopped
    Salt
    3 Garlic cloves, crushed
    1 Jalapeno pepper, finely chopped
    30ml (2 tbsp) Tomato paste
    15ml (1 tbsp) Finely chopped fresh thyme
    4½ cups Chicken stock
    3 cups Spekko Long Grain Parboiled Rice
    4 Bay leaves
    10 dashes Tobasco sauce
    Freshly ground black pepper
    500g Prawns, peeled and cleaned
    ¼ cup Chopped spring onions
    125ml (½ cup) Chopped parsley
    Lemon wedges for serving

Method

    1. Cook sausage and ham in a large pot over medium heat, stir occasionally until brown which will take about 10 minutes, transfer to a plate and wipe out the pot.
    2. Melt butter in same pot over medium high heat. Add the onion, celery, peppers, and one teaspoon of salt stirring frequently until the onion is translucent.
    3. Stir in tomatoes, garlic, jalepeno, tomato paste and thyme. Cook until heated through and season with salt.
    4. Add the chicken stock and bring to a boil. Stir in rice, bay leaves and Tobasco sauce. Season with salt and pepper.
    5. Return to the boil, then reduce heat to low and simmer covered for 15 minutes.
    6. Uncover and stir in sausage and ham. Cook until heated through (5 minutes)
    7. Add the prawns, spring onions and half of the parsley. Stir thoroughly, then cover the pot and turn off the heat.
    8. Let jambalaya sit until the prawns are cooked through which will take 15 -18 minutes.
    9. Transfer to a large bowl then top with remaining parsley and serve with lemon wedges.