Spot Prawns And Rice Jambalaya


2 Tbsp Olive Oil
3 Cloves Garlic, smashed
3 ½ to 4 lbs Spot Prawns
1 Cube Chicken Stock, optional
1 Large Yellow or White Onion, peeled and chopped
2 Cloves Garlic, peeled and chopped
3 Ribs Celery, diced
1 Large Red Pepper, diced
1 Large Green Pepper, diced
3 Jalapeno Peppers, seeded and chopped
1 Bay leaf
1 tsp Creole or Cajun Seasoning
1 tsp Dried Oregano
3 Cups (600g) Long Grain Rice, rinsed and drained
1 Can (14.5oz) Diced Tomatoes
900 ml Spot Prawn Stock
Sea Salt
Freshly Ground Black Pepper
1 Cup Frozen Peas, thawed
Coriander Leaves, for garnishing


For the Spot Prawn Stock/Broth: In a heavy-based pot, heat 2 Tbsp of olive oil, add garlic, and give it a quick stir. When you can smell the garlic, toss in prawns and continue to stir until the prawns are almost cook. Transfer the prawns into a large bowl and let it cool slightly. Peel the prawns and reserved the shells and heads. Return the shells and heads into the same pot and fill about 6 cups of water together with the chicken stock cube, if using. Bring it to a boil, lower the heat and simmer for about 45 minutes. Strain the shells, heads, garlic, and discard.

Heat the olive oil in a stockpot over medium-high heat. Add the olive oil, onion, garlic, celery, peppers, bay leaf, Creole or Cajun seasoning, oregano, with a little and pepper. Stir the vegetable mixture with a wooden spoon, for about 4 to 5 minutes, or until the vegetables are tender. Then add the rice, give it a good stir, and mix in the tomatoes and about 900 ml of prawn stock. Bring it to a boil, adjust the seasoning, and lower the heat to simmer, covered, about 15 minutes. Carefully top with peas and peeled prawns. Cover and simmer for another 8 to 10 minutes or until the peas and prawns are heated through. Fluff the rice mixture with a fork and serve immediately. 

Serves 6 to 8



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