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Jambalya
Recipe
Olive Oil, Garlic, Bacon, Rice, Capsicum, Ham,
Tomatoes, Tomato Puree, Worcestershire Sauce, Tabasco Sauce, Thyme Leaves,
Parsley, Prawns, Spring Onions.
Recipes > Main Meals >
Ingredients
2 tablespoons olive oil
1 large red onion, finely chopped
1 clove garlic, crushed
2 rashers bacon, finely chopped
1 ½ cups (300g) long-grain rice
1 red capsicum, diced
150g Ham
425g can tomatoes, chopped
425g can tomato puree
1 teaspoon Worcestershire sauce
Dash of Tabasco sauce
½ teaspoon dried thyme leaves
½ cup (30g) chopped fresh parsley
50g cooked, peeled, small prawns
4 spring onions, thinly sliced
Method
Heat oil in a large saucepan over medium heat. Add the onion, garlic &
bacon and cook, stirring for 5 mins or until soft. Stir in the rice &
cook for 2 mins.
Add the red capsicum, ham, tomato, tomato puree, sauces & thyme. Stir
for 1 min. Bring to the boil, and then reduce the heat to low. Cook, covered,
for 40 mins, or until the rice is tender.
Stir in parsley & prawns. Season with s & p and serve, sprinkled
with spring onion.
Serves 4-6
