Prawn jambalaya recipe

Prawn and pepper jambalaya

This dish uses one of our Spice and Simmer sauces - ideal for tempting budding chefs into the kitchen!

By , 24 August 2016
Prawn and pepper jambalaya
  • Ready in: 25 mins
  • Serves: 4
  • Price: £2.29 per serving
Nutritional Info
Each 430g serving contains
  • Energy 335KJ 344KCAL
  • Fat low
  • Saturates low
  • Sugars low
  • Salt med
of your reference intake.
Typical energy values per 100g: 335kJ/80kcal.
  • 1tbsp olive oil
  • 1 green pepper, deseeded and sliced
  • 1 yellow pepper, deseeded and sliced
  • 360g jar Asda A Taste of America Jambalaya Spice & Simmer Sauce
  • 2 x 280g packs Veetee Basmati Rice
  • 220g pack frozen Chosen by you Cooked & Peeled Jumbo King Prawns, thawed and drained
  • 150g cherry tomatoes, halved
  • 100g baby leaf spinach
  • 2 spring onions, trimmed and sliced
  • Heat the olive oil in a pan and cook the sliced peppers for 4 mins over a high heat until they are soft and starting to brown at the edges. Lower the heat and stir in the dry spice mixture from the 2-step jambalaya mix.

  • Add the jar of jambalaya sauce to the pan and stir well to mix everything together. Bring to a simmer and cook gently for another 5 mins.

  • Meanwhile, cook the rice according to the pack instructions. Stir into the jambalaya sauce along with the prawns, cherry tomatoes and baby leaf spinach. Heat through, stirring, until the spinach wilts.

  • Scatter with the spring onions and serve.