Prawn Jambalaya

Prawn Jambalaya is a vibrant and flavorful dish that hails from Louisiana, blending the rich, spicy flavors of Creole cuisine with succulent prawns. The dish is a one-pot wonder, where prawns, rice, and vegetables simmer together in a fragrant broth seasoned with a medley of spices. The combination of earthy bell peppers, onions, and celery—commonly known as the “Holy Trinity” in Cajun cooking—gives the jambalaya a deep, aromatic base. This version is seafood-centric, featuring prawns as the star ingredient, but it maintains the hearty and comforting qualities that make jambalaya a family favorite. Serve it as a warming dinner on a cold night, or as a show-stopping dish at your next gathering.

Ingredients:

• 1 lb prawns, peeled and deveined
• 1 tablespoon olive oil
• 1 onion, diced
• 1 green bell pepper, diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 1 can (14.5 oz) diced tomatoes
• 1 cup long-grain rice
• 2 cups chicken or seafood stock
• 1 teaspoon smoked paprika
• 1 teaspoon dried thyme
• 1 teaspoon Cajun seasoning
• ½ teaspoon cayenne pepper (optional, for heat)
• Salt and pepper to taste
• 2 green onions, sliced (for garnish)
• Fresh parsley, chopped (for garnish)

Instructions:

1. Sauté the Vegetables: Heat olive oil in a large, deep pan over medium heat. Add the onion, bell pepper, and celery, and sauté for about 5 minutes until softened. Stir in the garlic and cook for another minute.
2. Add Spices and Tomatoes: Add smoked paprika, thyme, Cajun seasoning, cayenne pepper, salt, and pepper to the pan. Stir to coat the vegetables with the spices. Then, add the diced tomatoes and let the mixture cook for another 2-3 minutes.
3. Cook the Rice: Add the rice to the pan and stir it into the tomato mixture. Pour in the stock and bring to a boil. Once boiling, reduce the heat to low, cover the pan, and let it simmer for 15-20 minutes, or until the rice is tender and has absorbed most of the liquid.
4. Cook the Prawns: Once the rice is nearly done, place the prawns on top of the rice. Cover the pan again and cook for an additional 5-7 minutes, or until the prawns turn pink and opaque.
5. Garnish and Serve: Remove the pan from heat and let the jambalaya sit for a few minutes. Fluff the rice with a fork, and garnish with sliced green onions and chopped parsley before serving.

Enjoy your hearty and spicy Prawn Jambalaya!