Recipes
Sweetcorn, chicken and prawn jambalaya
Chorizo brings bite to this Cajun-style dish, while the sweetcorn adds colour and texture
Chorizo brings bite to this Cajun-style dish, while the sweetcorn adds colour and texture
(37 votes)
Cook: 40 Mins
Serves: 4
Price: £2.14 per serving
Nutritional Information
Each 443g serving contains
Energy
2317kj
554kcal
2317kj
554kcal
28%
Fat
13.7g
13.7g
Med
20%
20%
Saturates
4.4g
4.4g
Med
22%
22%
Sugars
12.0g
12.0g
Med
13%
13%
Salt
2.84g
2.84g
High
47%
47%
of your reference intake.
Typical energy values per 100g:
523kj/125kcal
Typical energy values per 100g:
523kj/125kcal
Ingredients
130g pack Asda Spanish Diced Chorizo
2 chicken breasts, sliced
326g tin Asda Sweetcorn in Water, drained
1 red onion, sliced
2 sticks celery, finely chopped
2 cloves garlic, crushed
1tsp dried thyme
2tbsp Asda Cajun Seasoning
1 green pepper, deseeded and sliced
250g long-grain rice, rinsed under a cold tap
2tbsp tomato purée
400g tin chopped tomatoes
1 reduced-salt chicken stock cube dissolved in 500ml water
160g cooked and peeled king prawns
2tbsp chopped flat-leaf parsley
Method
1
In a large frying plan, on a medium heat, fry the chorizo and chicken for 5 mins until lightly browned.
2
Add the sweetcorn, onion and celery. Fry for 5 mins until just softening. Add the garlic, thyme and Cajun seasoning. Cook for 2 mins. Add the pepper, rice, tomato purée and chopped tomatoes to the pan, along with the chicken stock. Bring to a boil then simmer for 20-25 mins, stirring occasionally.
3
Fold through the prawns and cook for 2 mins.
4
Stir through the parsley and serve immediately.