Peel and finely chop the onion. Finely chop the celery, pepper and tomatoes. Peel and crush the garlic. Chop the thyme leaves roughly.
Heat a large pan with a lid over a medium-low heat with a generous drizzle of oil. Add the onion, celery and pepper with a pinch of salt and cook for 5 min until softened. Once softened, add the garlic, thyme, dried oregano and chipotle (spicy!) and fry for 1 min further.
Add the basmati rice, tomatoes, tomato paste, chicken stock cube, measured water and hot sauce. Give everything a good mix up and cover with a lid. Cook for 12-15 min until the rice is cooked.
Meanwhile, sprinkle the rib-eye with all of the cajun spice (spicy!). Heat a large pan with a drizzle of oil over a high heat. Add the rib-eye and fry for 1-3 min on each side or until almost cooked to your liking. Add the butter and soy sauce to the pan and cook for 1 min or until the butter starts to foam. Remove the pan from the heat and set aside for the steak to rest in the cajun butter.
Meanwhile, finely slice the spring onion. Rinse the prawns in cold water and drain them on kitchen paper.
When the rice is almost ready, add the prawns and spring onions to the pot and give everything a good mix up. Cover the rice with a lid and cook for a final 2-3 min or until the prawns are cooked through. Serve the rib-eye alongside the jambalaya. Drizzle generously with the cajun butter.
Can't handle the heat? Go easy on the chipotle, cajun and hot sauce!
The trick to perfectly fluffy rice is to thoroughly rinse it first, thereby removing as much starch as possible. Rinse it once, twice or even thrice, and, time permitting, soak it for 30 min before rinsing it a final time.
Celery, bell pepper and onion make up the "holy trinity" of Cajun cooking. They form the base of our prawn jambalaya.
Cooking Time: 35 min
Cals 1298 · Prot 87 · Carbs 91 · Fat 70
Celery, bell pepper and onion make up the "holy trinity" of Cajun cooking. They form the base of our prawn jambalaya.
Cooking Time: 35 min
Cals 1298 · Prot 87 · Carbs 91 · Fat 70
Peel and finely chop the onion. Finely chop the celery, pepper and tomatoes. Peel and crush the garlic. Chop the thyme leaves roughly.
Heat a large pan with a lid over a medium-low heat with a generous drizzle of oil. Add the onion, celery and pepper with a pinch of salt and cook for 5 min until softened. Once softened, add the garlic, thyme, dried oregano and chipotle (spicy!) and fry for 1 min further.
Add the basmati rice, tomatoes, tomato paste, chicken stock cube, measured water and hot sauce. Give everything a good mix up and cover with a lid. Cook for 12-15 min until the rice is cooked.
Meanwhile, sprinkle the rib-eye with all of the cajun spice (spicy!). Heat a large pan with a drizzle of oil over a high heat. Add the rib-eye and fry for 1-3 min on each side or until almost cooked to your liking. Add the butter and soy sauce to the pan and cook for 1 min or until the butter starts to foam. Remove the pan from the heat and set aside for the steak to rest in the cajun butter.
Meanwhile, finely slice the spring onion. Rinse the prawns in cold water and drain them on kitchen paper.
When the rice is almost ready, add the prawns and spring onions to the pot and give everything a good mix up. Cover the rice with a lid and cook for a final 2-3 min or until the prawns are cooked through. Serve the rib-eye alongside the jambalaya. Drizzle generously with the cajun butter.
Can't handle the heat? Go easy on the chipotle, cajun and hot sauce!
The trick to perfectly fluffy rice is to thoroughly rinse it first, thereby removing as much starch as possible. Rinse it once, twice or even thrice, and, time permitting, soak it for 30 min before rinsing it a final time.
Hello, flavor! Get all you need to whip up delicious meals right to your door.
Discover Our Boxes