Recipe: Creole-style Prawn Jambalaya

It may be regarded as rabbit food but not only is celery low in calories and aid in daily water requirements but it is as good as delivering us potassium as it does a dose of powerful antioxidants in the form of Vitamin C, Vitamin B-6 and Vitamin A.  Meaning, extra doses will give us better skin, help keep our immune systems healthy, aid in better brain and nervous system function and improve digestion. Another great veggie to add to the daily list in the meantime, incorporate it into our latest yummy recipe.

Ingredients:

1 tsp sunflower oil
1 red onion, chopped
2 red peppers, deseeded and diced
2 celery stalks, sliced
60g Cooks’ Ingredients
Diced Chorizo
2 x 250g packs Tilda Steamed Brown Basmati Rice
200g Waitrose Raw Jumbo King Prawns
2 tomatoes, roughly chopped
1–2 tsp Bart Creole Spice Mix
25g pack fresh flat-leaf parsley, chopped
Method:

1. Heat the oil in a large frying pan and cook the onion, peppers, celery and chorizo for 5 minutes until the vegetables have softened.
2. Meanwhile, heat the rice in a microwave according to the packet instructions.
3. Stir the prawns, tomatoes and spice mix into the pan and cook for 2 minutes. Add the warm rice and continue to stir-fry for a further 2 minutes until the prawns are cooked through and the jambalaya is piping hot. Stir through the parsley and serve.

Nutrition 339kcals/19.9g protein/42.9g carbohydrate/9.1g sugars/9.8g fat/3g saturated fat/5.9g fibre/1.6g salt per serving

Thanks to Waitrose for supplying us with our latest recipe. If you’re looking for more inspiration, check out their recipe site.