Creole-style prawn jambalaya

Step 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.

Step 2

Meanwhile, heat the rice in a microwave according to the packet instructions.

Step 3

Stir the prawns, tomatoes and Barts Creole 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.

ingredients

1-2 tsp Bart Creole Spice Mix - 1 tsp sunflower oil - 1 red onion, chopped - 2 red peppers, deseeded and diced - 2 celery stalks, sliced - 60g Diced Chorizo - 500g packs Brown Basmati Rice - 200g Waitrose Raw Jumbo King Prawns - 2 tomatoes, roughly chopped - 25g pack fresh flat-leaf parsley, chopped

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