Cajun Prawn Jambalaya
Jambalaya is a little similar to the Spanish Paella. However, this recipe uses cajun spices instead of saffron which may sometimes be difficult to find. Seafood lovers can also add on other seafood varieties like fish, squid, mussels and scallops.
- 3 tbspolive oil
- 7prawns, washed & deveined
- 1 tbspMcCormick Cajun Seasoning
- 1medium onion, diced
- 2cloves garlic, minced
- ½ cup tomato puree
- 1yellow capsicum, diced
- 2sticks celery, sliced
- 1bay leave
- ½ tsp McCormick Oregano Leaves
- 250 gchicken stock
- 300 glong grain rice, soaked
- Dash of McCormick Black Peppercorn Grinder
- Dash of McCormick Sea Salt Grinder
- Handful English parsley, chopped
- 1 Lemon, cut into wedges
Marinate the prawns with McCormick Cajun Seasoning and a dash of sea salt for 10 - 15 minutes.
Heat 1 tbsp olive oil in a pan and sear the prawns on both sides. Remove and set aside.
In the same pan, add the remaining olive oil and sauté the garlic, onion and celery until fragrant. Add in the bay leaf.
Add diced capsicums and cook for few minutes. Stir in the tomato puree and chicken stock. Season with McCormick Oregano Leaves, salt and freshly cracked black pepper. Bring to boil and adjust the taste again if necessary.
Pour mixture into Panasonic IH Rice Cooker.
Add in the pre-soaked rice and give it a good stir. Cook by pressing Menu Select ‘Regular’, then Rice Select ‘Long Grain’.
When rice is almost done, add the prawns.
Let the rice rest for 10 – 15 minutes. Garnish with lemon wedges and chopped English parsley.
Served warm and Bon Appétit!