Recipe for Tiger Prawn Jambalaya 
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Yield:
2
Ingredients:
Amount Ingredient
8 x raw tiger prawns shell on fresh or frozen and thoroughly de frosted or you could use cooked mediterranean prawns in their shells 110g chorizo sausage peeled and cut into 20mm pieces
2 tbl olive oil
1 med onion peeled and cut into 10mm slices
2 clv garlic peeled and crushed
2 stk celery trimmed and sliced into 10mm pieces on the diagonal
1 x green chilli deseeded and finely chopped
1 x yellow pepper deseeded and cut into 10m slices
175 ml white basmati rice
1 tsp tabasco sauce
3 med tomatoes dropped into boiling water for 1 minute then peeled and chopped
1 x bay leaf
1 tbl roughly chopped flat leaf parsley to garnish
2 x spring onions trimmed and finely sliced to garnish
Instructions:
Instructions: 25.5Cm frying pan with a lid.

Begin by bringing a pan 570ml of water to simmering point.

If using raw prawns drop them into the water for 3 minutes.

Remove them with a draining spoon reserving the cooking liquid. (Cooked prawns will not need this precooking.)

Set aside two whole prawns and shell the rest.

To do this just remove the heads by giving them a sharp tug then simply peel off the rest which comes away very easily but leave the tails intact as this makes them look nicer. Remove the black vein from the back of each prawn which will come away easily using the point of a sharp knife.

Place the shells in the pan of water and simmer for 30 minutes without a lid to make a nice prawn flavoured stock then drain and discard the shells.

Pour the hot stock into a jug and cover with a plate to keep warm.

Heat the frying pan over a high heat and brown the pieces of chorizo sausage without adding any fat then remove them from the pan to a plate and set aside.

Add a tablespoon of the oil and when its hot fry the onions for 2 to 3 minutes to brown them a little at the edges then return the chorizo to the pan and add the garlic celery chilli and sliced pepper.

Continue to fry for 4 to 5 minutes till the celery and pepper are also softened and lightly tinged brown at the edges adding a little more oil if you need to.

Stir in the rice to get a good coating of oil then measure out 340ml of the reserved stock and add the tabasco to it.

Add the chopped tomatoes and bay leaf to the pan then pour in the stock.

Season with salt and freshly milled black pepper give it all one stir and push the rice down into the liquid.

Turn the heat to low put a lid on and let is barely simmer for 20 minutes.

Check the rice is cooked and return the shelled and the two reserved shell on prawns to the pan adding a little more stock if necessary: Cover with a lid for 5 more minutes then serve garnished with the chopped parsley and spring onions.

This is one of the easiest and nicest rice dishes and its origins are in the traditional Cajun cooking ofAmerica. Its very easy to adapt it to whatever you have handy fish chicken or even pork.

Serves 2

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