About this recipe:Warmly spiced and packed with seafood, this hearty rice dish from Louisiana is perfect for a hungry crowd.
1 tbsp vegetable oil
2 onions, chopped
1 large green pepper, seeded and chopped
2 celery sticks, sliced
100g lean gammon, diced
1 tbsp plain flour
2 (400g) cans chopped tomatoes
500ml chicken or fish stock
300g long-grain white rice
2 tsp Cajun seasoning
250g peeled raw tiger prawns
170g can white crab meat, drained
2 tbsp chopped fresh coriander
Add to shopping list
Turn this recipe into a shopping list you can print, email, view on your mobile or shop online. It's free! Powered by Whisk.com
Method Prep:20min › Cook:20min › Ready in:40min
Gently heat the oil in a large heavy-based pan or flameproof casserole. Stir in the onions and cook for 5 minutes, then add the green pepper, celery and gammon and cook for a further 4–5 minutes until the vegetables are soft.
Sprinkle over the flour and cook, stirring for 2–3 minutes. Stir in the tomatoes, with their juice, the stock, rice and Cajun seasoning. Bring to the boil, then reduce the heat. Cover and simmer for 15 minutes or until most of the liquid is absorbed and the rice is almost tender.
Stir in the prawns, cover again and cook gently for 3–4 minutes or until the prawns have turned pink and are, therefore, just cooked.
Gently stir in the crab meat, cover the pan and cook for 1 minute. Remove the pan from the heat and let stand for 3 minutes, then serve sprinkled with chopped coriander.
Use cooked prawns if they are a better price. Add in step 4, so they just heat through gently for 1–2 minutes or they will toughen. Use some chopped smoked bacon or chorizo sausage in place of the gammon, if preferred.
Very tasty and easy to prepare dish. I am not a celery fan so swapped it for a courgette. Had cooked roast gammon kicking around in the freezer so threw that in and added it near the end with the prawns. Halved the recipe as only cooking for two and we scoffed the lot! Thanks for sharing. - 11 Jun 2015