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Prawn & Mushroom Jambalaya
The South African Mushroom Farmers' Association

Prawn & Mushroom Jambalaya - Your Easter table needs this

Here's a dish that's way beyond ham or lamb and so good that you may just want to turn it into your new Easter Tradition! 
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Servings: 6
Course: Luinch, Main Course
Cuisine: Global
Ingredients Equipment Method

Ingredients
  

  • 100g spicy chorizo sliced
  • 1 onion finely chopped
  • 500g mushrooms sliced
  • 4 cloves garlic minced
  • 2 stalks celery finely sliced
  • 1 greem pepper diced
  • 1 red pepper diced
  • 1 fresh red chilli sliced
  • 2 tsp sweet smoked paprika
  • 1 tsp ground cumin
  • 250g basmati rice
  • 500ml chicken or vegetable stock
  • 2 large tomatoes diced
  • 2-5 fresh bay leaves
  • 250g prawns deveined & heads removed, shell optional for presentation
To serve:
  • 1 lime zest and juice
  • 2 spring onions sliced
  • 1 avocado diced
For the cooking:
  • olive oil
  • salt and pepper to taste

Equipment

  • 1 Large deep frying pan

Method
 

STEP 1
  1. Heat a large, deep frying pan over a medium-high heat.
  2. Cook the chorizo for a few minutes until it releases some of its own oils and begins to brown.
  3. Add the onion and cook until tender.
  4. If the chorizo is not very fatty – add a little drizzle of olive oil.
  5. Add the mushrooms and cook until lightly golden.
  6. Add the garlic, celery, peppers,chilli, paprika and cumin.
  7. Season well with salt and pepper.
  8. Cook until fragrant.
STEP 2
  1. Add the rice and mix it in well to coat with all the spices and vegetables.
  2. Add the stock, bay leaves and tomatoes.
  3. Bring to the boil, then reduce to a simmer.
  4. Cover and cook for ± 12 minutes until the rice is just tender.
STEP 3
  1. Add the prawns, and gently stir them through the rice.
  2. Cover again and cook for a further 4–5 minutes until they turn pink and are cooked through. 
To serve:
  1. Toss the avocado with the spring onions and lime juice.
  2. Season well with salt and pepper.
  3. Scatter the jambalaya with the lime zest.
Divide the jambalaya between plates, top with the dressed avocado salsa and enjoy!