Alive and Cooking

Prawn Jambalaya

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(Serves 4-6)

500g prawns (shell on)
1.5 litres chicken stock
1 tsp crushed garlic
Splash extra virgin olive oil
6-7 slices pancetta
1 leek, roughly chopped
1 small salad onion, chopped
6 semi-dried tomatoes
100g marinated mushrooms
1.5 cups jasmine/basmati rice
Splash of white wine


Toss the prawns in oil and crushed garlic.
Use an ovenproof, heavy based pot with a lid. Splash oil into this pot and heat.

Place the pancetta in first and fry until crispy.
Add the leek, salad onion, mushrooms and tomatoes to the pot and stir. Cook until the onion and leek are softened.

Stir in the rice, add a splash of white wine and allow the alcohol to burn off.

Pour in the chicken stock and bring to a vigorous boil. Toss in the prawns and cover with a lid.

Place into a preheated oven at 200°C for approximately 15 minutes. Serve with crusty bread.

Prawn Jambalaya