Name: Prawn Jambalaya
Total time: 1 h
Yield: 4
Ingredients: 2 tbsp olive oil; 4 chicken thigh cutlets (800g); 250g cured chorizo, sliced; 2 medium brown onions (300g), sliced; 3 cloves garlic, crushed; 2 trimmed celery stalks (200g), sliced; 1 tbsp cajun seasoning; 2 tsp sweet paprika; 1 medium red capsicum (200g), chopped; 400g can chopped tomatoes; 2 cups (500ml) chicken stock; 1½ cups (300g) long grain white rice; 8 large uncooked peeled prawns, tails intact; 1 cup (120g) frozen peas; chopped fresh flat-leaf parsley leaves, to serve

VMG Recipes