Prawn jambalaya recipe
 This easy version of the Louisiana classic still uses the ‘holy trinity’ of celery, pepper and onions to form the base of the dish. It’s all cooked in less than half an hour in only one pan, saving you time on the cooking as well as the washing up! Each serving provides 392 kcal, 28g protein, 59g carbohydrate (of which 8g sugars), 4g fat (of which 1g saturates), 4g fibre and 1g salt. 1 tbsp olive oil 1 onion, finely chopped2 garlic cloves, finely chopped 2 celery sticks, finely chopped1 red and 1 yellow pepper, seeds removed and finely chopped2 tsp sweet smoked paprika½ tsp ground cumin250g/9oz basmati rice500ml/18fl oz chicken stock3 vine tomatoes, finely chopped400g/14oz raw tiger prawns large handful flat-leaf parsley, finely choppedsalt and freshly ground black pepper1 lemon, cut into wedges, to serve 1 tbsp olive oil 1 onion, finely chopped 2 garlic cloves, finely chopped 2 celery sticks, finely chopped 1 red and 1 yellow pepper, seeds removed and finely chopped 2 tsp sweet smoked paprika ½ tsp ground cumin 250g/9oz basmati rice 500ml/18fl oz chicken stock 3 vine tomatoes, finely chopped 400g/14oz raw tiger prawns large handful flat-leaf parsley, finely chopped salt and freshly ground black pepper 1 lemon, cut into wedges, to serve Method Heat the oil in a large, deep frying pan over a medium-high heat. Cook the onion for 3 minutes until softened, stirring often.Add the garlic, celery, peppers, paprika and cumin. Season well with salt and pepper. Stir-fry for 3 minutes, or until fragrant, then stir in the rice, stock and tomatoes. Bring to the boil, stirring often, then reduce the heat to medium, cover the pan and simmer for 12–15 minutes, or until the rice is tender.Add the prawns, stir through the rice and cook for a further 4–5 minutes, or until they turn pink and are cooked through.Stir through the parsley, reserving a little for garnish. Divide the jambalaya between four plates, top with the reserved parsley and serve immediately with the lemon wedges alongside. Heat the oil in a large, deep frying pan over a medium-high heat. Cook the onion for 3 minutes until softened, stirring often. Heat the oil in a large, deep frying pan over a medium-high heat. Cook the onion for 3 minutes until softened, stirring often. Add the garlic, celery, peppers, paprika and cumin. Season well with salt and pepper. Stir-fry for 3 minutes, or until fragrant, then stir in the rice, stock and tomatoes. Bring to the boil, stirring often, then reduce the heat to medium, cover the pan and simmer for 12–15 minutes, or until the rice is tender. Add the garlic, celery, peppers, paprika and cumin. Season well with salt and pepper. Stir-fry for 3 minutes, or until fragrant, then stir in the rice, stock and tomatoes. Bring to the boil, stirring often, then reduce the heat to medium, cover the pan and simmer for 12–15 minutes, or until the rice is tender. Add the prawns, stir through the rice and cook for a further 4–5 minutes, or until they turn pink and are cooked through. Add the prawns, stir through the rice and cook for a further 4–5 minutes, or until they turn pink and are cooked through. Stir through the parsley, reserving a little for garnish. Divide the jambalaya between four plates, top with the reserved parsley and serve immediately with the lemon wedges alongside. Stir through the parsley, reserving a little for garnish. Divide the jambalaya between four plates, top with the reserved parsley and serve immediately with the lemon wedges alongside.