Jambalaya

Method

1. Heat a large frying pan or paella pan, and add the peppers, onions and celery. Cook for about five minutes, until softened.

2. Next, add the chillies, followed by the paprika and garlic. Cook for a few minutes and then stir in the turkey.

3. Lightly bruise the thyme and bay leaves to release the flavour and scatter over the ingredients in the pan. Continue to cook for about 15 minutes.

4. Stir in the rice and pour the stock over. Bubble up the mixture and continue to cook for 10-15 minutes, until the rice has fluffed up, stirring frequently to prevent it sticking.

5. Add the diced chorizo, followed by the crevettes and heat through.

6. Scatter the spring onions over the top and serve immediately.

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Ingredients

50ml Olive oil
1 yellow pepper, deseeded and sliced
1 green pepper, deseeded and sliced
1 onion, finely sliced
2 red onion, finely sliced
4 sticks Celery, finely sliced
2 red chillies, deseeded and finely chopped
2 green chillies, deseeded and finely chopped
2 tsp Paprika
3 garlic cloves, crushed
450g turkey breasts, diced
1 tbsp thyme leaves
3 Bay leaves
250g long grain rice
600ml vegetable stock
150g chorizo sausage, diced
175g cooked prawns, or crevettes
1 bunch Spring onions, finely sliced

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