A hallmark of Creole cuisine, this seafood, meat and vegie-based rice dish varies from cook to cook. Try our version and see what you think.
- 2 teaspoons olive oil
- 16 (about 800g) green tiger prawns, peeled leaving heads and tails intact, deveined
- 4 chorizo sausages, thinly sliced diagonally
- 1 brown onion, finely chopped
- 2 celery sticks, diagonally sliced
- 1 red capsicum, deseeded, thinly sliced
- 1 green capsicum, deseeded, finely chopped
- 2 garlic cloves, crushed
- 1 fresh green chilli, deseeded, thinly sliced
- 400g (2 cups) basmati rice
- 2 ripe tomatoes, finely chopped
- 625ml (2 1/2 cups) Massel chicken style liquid stock
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Tabasco sauce
- 1 dried bay leaf
- 1 tablespoon fresh thyme leaves
- 1/2 cup fresh continental parsley leaves
- Heat the oil in a large deep frying pan over high heat. Add the prawns and cook, turning occasionally, for 2-3 minutes or until prawns curl and change colour. Transfer to a plate. Add the chorizo to the pan and cook for 1-2 minutes each side or until golden brown. Use a slotted spoon to transfer to a plate.
- Add the onion and cook, stirring, for 5 minutes or until golden. Add the celery, capsicums, garlic and chilli and cook, stirring, for 3-4 minutes or until celery is just tender. Add chorizo and rice and stir to coat the rice in onion mixture. Add the tomato and stir to combine. Add the stock, Worcestershire sauce, Tabasco sauce, bay leaf and thyme. Bring to the boil. Reduce heat to low and cook, covered, for 12 minutes or until almost all of the liquid is absorbed. Remove from heat. Arrange the prawns over the rice mixture. Set aside, covered, for 10 minutes to rest.
- Divide among serving plates. Top with parsley to serve.