Jambalaya
The spicy tomato flavour and aroma of this one-pot rice dish make it really appealing. Tender chunks of fish, juicy shrimp and plenty of vegetables all combine to make a well-balanced, complete meal.
1⁄4 cup olive oil
1 large red onion, finely chopped
2 garlic cloves, finely chopped
1⁄2 head of celery, finely diced and leaves reserved for garnish1 red pepper, deseeded and chopped
1⁄2 teaspoon chili powder, or to taste1 teaspoon ground cumin
1 1⁄4 cups long-grain rice
2 x 398 ml cans chopped tomatoes
1 tablespoon chopped fresh thyme or 1 teaspoon dried thyme
300 g (10 1⁄2 oz) 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. Add the onion, garlic, celery, red pepper, chili and cumin. Cook, stirring often, for 10–12 minutes until softened. Add the rice and cook, stirring, for 2 minutes.
2.Drain the tomatoes in a sieve over a heatproof measuring cup or bowl, then set aside. Bring a kettle of water to a boil. Add the tomatoes to the rice, sprinkle the thyme over the top, stir well and reduce the heat a little.
3.Make up the tomato juice to 4 cups with boiling water, pour into the pan and stir well. Bring to a boil, then reduce the heat, cover the pan with the lid slightly ajar, and simmer gently for 10 minutes.
4.Season the rice to taste, then place the pieces of fish on top. Continue cooking, partly covered as before, for 5 minutes. Stir the rice carefully and turn the fish over, 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. The dish should be moist, not dry.
5.Remove from the heat, cover tightly and leave for 5 minutes. Scatter the celery leaves and parsley over the top and serve with lemon wedges to squeeze over.
Serves 4
Preparation time 30 minutes
Cooking time 40 minutes
Each serving
27 g protein • 16 g fat of which 2 g saturates • 64 g carbohydrate • 8 g fibre • 378 Calories
