Jambalaya

 

                    The spicy tomato flavour and aroma of this one-pot rice dish make it really appealing. Tender chunks of dish, juicy shrimp and plenty vegetables all combine to make a well-balanced, complete meal.

4 servings (378 calories per serving)

• ¼ cup olive oil
• 1 large red onion, finely chopped
• 2 garlic cloves, finely chopped
• ½ head of celery, finely diced and leaves reserved for garnish
• 1 red pepper, deseeded and chopped
• ½ teaspoon chili powder
• 1 teaspoon ground cumin
• 1¼ cups long-grain rice
• 2 x 398ml cans chopped tomatoes
• 1 tablespoon chopped resh thyme or 1 teaspoon dried thyme
• 300 grams skinned firm white fish fillet, cut into four pieces
• 8 peeled raw shrimp
• 2 tablespoons chopped fresh flat-leaf parsley
• 4 lemon wedges

1. Put the oil in a large, deep frying pan and heat gently.
2. Add the onion, garlic, celery, red pepper, chili and cumin.
3. Cook, stirring often, for 10-12 minutes until softened.
4. Add the rice and cook, stirring, 2 minutes.
5. Drain the tomatoes in a sieve over a heatproof measuring cup or bowl, then set aside.
6. Add the tomatoes to the rice, sprinkle the thyme over the top, stir well and reduce the heat a little.
7. Make up the tomato juice to 4 cups with boiling water, pour into the pan and stir well.
8. Bring to a boil, then reduce the heat, cover the pan with a lid slightly ajar, and simmer gently for 10 minutes.
9. Season the rice to taste, then place the pieces of fish on top, continue cooking, partly covered as before, for 5 minutes.
10. Then add the shrimp, partly cover the pan again and cook for a further 5 minutes or until the shrimp have turned pink, the fish pieces are cooked and the rice is tender.
11. The dish should be moist, not dry.
12. Remove from the heat, cover tightly and leave 5 minutes.
13. Scatter celery leaves  and parsley over the top and serve with lemon wedges.

BON APPÉÉÉÉÉÉTIT