Shrimp (Prawn) Jambalaya
| Yield: | 1 Servings |
| Categories: |
| 1 | c | Long-grain rice |
| 1 | tb | Oil or butter |
| 2 | Thick rashers streaky bacon, rind removed & cut into strips | |
| 1 | Lge onion, finely chopped | |
| 2 | Cloves garlic, crushed | |
| 2 | Sticks celery, sliced | |
| 1 | c | Boiling chicken stock (up to 2) |
| 1 | lg | Green pepper, cored, seeded & chopped |
| 1 | c | Drained canned tomatoes, flip out seeds and chop coarsely |
| 1 | ts | Chopped fresh thyme |
| 1/4 | ts | Tabasco sauce |
| Salt & freshly ground black pepper | ||
| 2 | tb | Finely chopped parsley |
| 500 | g | Med. green prawns, shelled and deveined |
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