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CATEGORY CUISINE TAG YIELD
Grains, Meats Idea, N., New, Z. 1 Servings

INGREDIENTS

1 c Long-grain rice
1 T 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
1 Green pepper, cored seeded
& chopped
1 c Drained canned tomatoes
flip out seeds and chop
coarsely
1 t Chopped fresh thyme
1/4 t Tabasco sauce
Salt & freshly ground black
pepper
2 T Finely chopped parsley
500 g Med. green prawns, shelled
and deveined

INSTRUCTIONS

2
Rinse rice in a sieve under cold running water until water runs clear.
Drain well. Fry bacon in a large, flameproof casserole until crisp.
Remove with a slotted spoon and set aside. Add oil or butter to bacon
fat in pan and gently cook onion and garlic until soft, but not  brown.
Add celery and green pepper and cook about 3 mins. or until  slightly
wilted. Add rice and cook stirring frequently, about 5 mins.  or until
the rice becomes translucent. Add 1= cups boiling stock with  tomatoes.
thyme, tabasco and bacon. Bring to the boil and stir once,  then, cover
tightly and place in a preheated mod. hot oven 1800C.  Cook 10 mins.(or
cook on top of stove). Add prawns, pushing them down  beneath the
surface. Cover again and cook a further 10-15 mins or  until rice is
tender and liquid is absorbed. Check once or twice  during this time
and if the rice appears dry, add a few more  spoonfuls of boiling
stock. Add parsley and fork through. Serve  Jambalaya from the
casserole or pile it on a large heated serving  dish. Serves 6.
VARIATIONS Chicken Jambalaya:- Follow recipe from the shrimp but
substitute 3 chicken fillets (skinned,boned half-breast), each cut
crossways in half and sauteed 5 mins in a little butter.  Seafood
Jambalaya:- Follow recipe for shrimp but use fresh mussels or  clams in
their shells or both as well as the shrimp (Prawns).  Posted to
rec.food.recipes by ynnuf@yetti.amigans.gen.nz (Doreen  Randal) on Feb
18, 94.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 1231
Calories From Fat: 212
Total Fat: 24.1g
Cholesterol: 8.9mg
Sodium: 2698mg
Potassium: 2804.3mg
Carbohydrates: 169.8g
Fiber: 40.7g
Sugar: 17.4g
Protein: 91.1g


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