Ingredients

Method

• 4 T canola oil
• 1 large onion, peeled and diced
• 1 green pepper, seeded and diced
• 3 celery sticks, diced
• 3 cloves garlic, minced
• 1 t dried thyme
• 2 bay leaves
• 2 T smoked paprika
• 3 T Woolworths Cajun seasoning
• 1 T dried chilli fl akes
• 400 g white or brown rice
• 1 cup canned crushed tomatoes
• chicken stock 2 cups
• sea salt and freshly ground black pepper, to taste
• 100 g Woolworths frozen uncooked and peeled prawns, thawed and deveined
• 150 g Woolworths frozen uncooked whole mussels
• 100 g Woolworths frozen Patagonian squid tubes and tentacles , thawed
• 4 spring onions, thinly sliced, for serving

Method

Ingredients

1. Heat 2 T oil in a pan and fry the onion, green pepper and celery until softened. Add the garlic and fry until fragrant. Add the thyme, bay leaves, paprika, Cajun seasoning and chilli flakes, stir through, then add the rice, tomatoes and stock. Stir to combine, season to taste, then reduce the heat to medium-low and cook for 15 minutes.

2. Add the prawns and mussels. Allow to cook gently, covered, for 10 minutes, until the mussels open and the seafood is cooked through.

3. Meanwhile, heat the remaining canola oil in a separate pan, pat dry the squid, then fry for 3 minutes on each side. Season, then stir into the rice. To serve, discard any unopened mussels, arrange the jambalaya on a large plate and scatter with the spring onions. Serve warm.

Cook's note: This spicy Creole dish is a meal on its own – you don’t even have to add the seafood. Swap the chicken stock for veggie stock if you like.

Find more seafood recipes here.

Photographs: Toby Murphy 
Production: Khanya Mzongwana
Food Assistant: Unathi Taffa