Prawn (Shrimp) Jambalaya

Adapted from: America's Test Kitchen

Serves: 4

Prep time: 15 minutes
Cook time: 35 minutes

Ingredients:

vegetable oil

1 medium onion, chopped

1 red capsicum / bell pepper, chopped

5 garlic cloves, minced

1/2 tsp salt

1.5 cup long-grain white rice

1 can (400 g / 14 oz) diced tomatoes

240 ml (8 oz) bottle clam juice

600 ml (2.5 cups) vegetable broth

450 g (1 lb) fresh prawn / shrimp, peeled & deveined

2 tbsp fresh parsley, chopped

The original recipe calls for a mix of meats including andouille sausage and chicken that are browned and cooked beforehand. America's Test Kitchen recipe has an excellent guide for these steps in their cookbook (linked above). 

Funny enough, clam juice is not a thing in Australia. Also, generally speaking, if the mention of clam juice churns your insides, I have good news. Replace it with equal parts vegetable broth. 

I like this recipe because it is a one-pan hearty and warm seafood dish and easy to make. 

Ingredients:

vegetable oil

1 medium onion, chopped

1 red capsicum / bell pepper, chopped

5 garlic cloves, minced

1/2 tsp salt

1.5 cup long-grain white rice

1 can (400 g / 14 oz) diced tomatoes

240 ml (8 oz) bottle clam juice

600 ml (2.5 cups) vegetable broth

450 g (1 lb) fresh prawn / shrimp, peeled & deveined

2 tbsp fresh parsley, chopped

Directions:
1. Heat 1 tbsp of oil in a large skillet on medium-high heat. Add onion, pepper / capsicum, garlic, and 1/2 tsp salt. Cook until onion is soft (5 minutes).

2. Add the rice and cook until edges are translucent (3 minutes).

3. Stir in tomatoes, clam juice, and broth; bring to a simmer.

4. Cover the skillet, reduce the heat to low, and cook until rice is mostly cooked (about 15-20 minutes). Add additional water or broth if dry and undercooked.

5. Add the prawn / shrimp and heat until cooked through (2-4 minutes).

6. Remove the skillet from the heat and whilst covered, let stand until rice is tender (5 minutes).

7. Serve immediately with a sprinkle of parsley parsley.