Lifestyle
How to make prawn and mushroom jambalaya
This prawn and mushroom jambalaya is a hearty one-pan dish packed with smoky chorizo, juicy prawns, tender mushrooms, and aromatic spices.
Jambalaya is a classic rice dish from Louisiana, United States, with roots in both Creole and Cajun cooking. Everything cooks in one pot, so the flavours really come together.
Traditionally, the dish starts with what’s known as the “holy trinity” of onion, celery and peppers, then builds from there with sausage or chicken. In this version, however, we’re using prawns to bring a light sweetness. Recipe compliments of The South African Mushroom Farmers’ Association.
Ingredients
- 100 g spicy chorizo sliced
- 1 onion finely chopped
- 500 g button mushrooms sliced
- 4 cloves garlic minced
- 2 stalks celery finely sliced
- 1 green pepper diced
- 1 red pepper diced
- 1 fresh red chilli sliced
- 2 tsp sweet smoked paprika
- 1 tsp ground cumin
- 250 g basmati rice
- 500 ml chicken or vegetable stock
- 2 large tomatoes diced
- 3-5 fresh bay leaves
- 250 g prawns deveined & heads removed, shell / tail optional for presentation
To serve:
- 1 lime zest and juice
- 2 spring onions sliced
- 1 avocado diced
- olive oil for cooking
- salt and pepper to taste
Method
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Heat a large, deep frying pan over a medium-high heat.
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Cook the chorizo for a few minutes until it releases some of its own oils and begins to brown.
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Add the onion and cook until tender.
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If the chorizo is not very fatty – add a little drizzle of olive oil.
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Add the mushrooms and cook until lightly golden.
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Add the garlic, celery, peppers, chilli, paprika and cumin.
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Season well with salt and pepper.
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Cook until fragrant.
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Add the rice and mix it in well to coat with all the spices and vegetables.
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Add the stock, bay leaves and tomatoes.
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Bring to the boil, then reduce to a simmer.
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Cover and cook for ± 12 minutes until the rice is just tender.
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Add the prawns, and gently stir them through the rice.
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Cover again and cook for a further 4–5 minutes until they turn pink and are cooked through.
To serve:
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Toss the avocado with the spring onions and lime juice.
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Season well with salt and pepper.
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Scatter the jambalaya with the lime zest.
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Divide the jambalaya between plates, top with the dressed avocado salsa.
