Jambalaya is a French word that means 'jumbled' or 'mixed up'. It is a stew with prawns and chicken mixed with rice and cooked in chicken stock.

Prep Time: 10 Minutes
Cook Time: 45 Minutes
Total Cook Time: 55 Minutes

Ingredients Of Prawn And Chicken Jambalaya
250 gm large raw prawns
200 gm boneless chicken, chopped into 2cm pieces
1 onion, sliced
1 green pepper, chopped
4 garlic cloves, chopped
1 piece root ginger, peeled and chopped
1 chicken stock cube
2 tomatoes, finely chopped
150 gm Basmati rice, washed
2-3 Tbsp vegetable oil
2 bay leaves

How to Make Prawn and Chicken Jambalaya
1.Bring a small pan of water to the boil and tip in the raw prawns.
2.Simmer for 3 minutes. Remove them with a slotted spoon and set aside.
3.Then prepare the chicken stock by adding the stock cube to 400ml of hot water along with the chicken and stirring until the cube has dissolved.
4.Remove the chicken pieces from the stock.
5.In a frying pan or wok, heat the oil and tip in the onion. Fry for 5-7 minutes until the onion softens.
6.Then add the green pepper. Stir-fry the onion and pepper until they start to develop browned edges.
7.Add the garlic and ginger followed by the celery pieces and fry for 3 minutes. Tip in the washed rice - making sure that the rice gets thoroughly coated with the remaining ingredients in the pan.
8.When the rice is well stirred - add the stock liquid and turn up the flame until the pot reaches the boil.
9.Throw in the chopped tomato and bay leaves. Then put the lid on the pot - and cook on a low heat for 10-15 minutes until the rice is done.
10.After 20 minutes, add the cooked chicken and prawns. Carefully stir them around in the rice mixture.
11.Then put the lid back on - and let the rice rest for 5 minutes.
12.Sprinkle the parsley and spring onion on top of the mixture in the pot - and stir gently.