Jambalaya

title="Jambalaya"
src="http://venice-fishing.com/wp-content/uploads/2018/12/Jambalaya.jpg" srcset="https://img.taste.com.au/19myW6uc/w720-h480-cfill-q80/taste/2016/11/jambalaya-22167-1.jpeg 720w, https://img.taste.com.au/NoaruLOo/w643-h428-cfill-q90/taste/2016/11/jambalaya-22167-1.jpeg 643w" sizes="(max-width: 999px) 720px, 643px" alt="Jambalaya"
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(5) Rate it

• 0:05 Prep


• 0:30 Cook


• 
  4 Servings


• Capable cooks

Experience classic Creole flavours in this hearty jambalaya.

Featured in
Bacon & ham recipes, Main recipes

Ingredients

• 1 tablespoon vegetable oil


• 250g smoked speck, cut into 1cm strips


• 1 large brown onion, halved, chopped


• 1 bay leaf


• 1 teaspoon ground cumin


• Pinch of cayenne pepper


• 1 x 400g can diced Italian tomatoes


• 375ml Massel chicken style liquid stock


• 140g (2/3 cup) Basmati rice


• 200g small cooked peeled prawns


• 1/4 cup loosely packed chopped fresh continental parsley

Method

• 
  
  
  Step 1
  
  
  
  
  Heat oil in a large saucepan over medium-high heat. Add the speck, onion and bay leaf, and cook, stirring, for 3-4 minutes or until the speck is brown. Add the cumin and cayenne and cook, stirring, for 1 minute or until aromatic. Add the tomato, stock and rice. Bring to the boil. Reduce heat to medium-low and simmer, covered, stirring occasionally, for 15-18 minutes or until the rice is tender. Add the prawns and parsley and cook for a further 2-3 minutes or until heated through.
  
  
  


• 
  
  
  Step 2
  
  
  
  
  Remove bay leaf and divide jambalaya among serving bowls.
  
  
  

• Low carb


• Low kilojoule


• Low sugar


• Lower gi

Nutrition

• 1813 kj

  Energy




• 24g

  Fat Total




• 7g

  Saturated Fat




• 3g

  Fibre




• 20g

  Protein




• 102mg

  Cholesterol




• 1294.1mg

  Sodium




• 5g

  Carbs (sugar)




• 34g

  Carbs (total)

All nutrition values are per serve

• Author: Janelle Bloom


• Image credit: Steve Brown


• Publication: Australian Good Taste

Source: taste.com.au