Total Steps
15
Ingredients
17
Tools Needed
2
Ingredients
- salad leaves (such as lamb's lettuce)(optional)
- 8 large cooked prawns, shelled
- 600 ml beef stock
- 1 tablespoon level tomato paste
- 1 tablespoon level ground ginger
- 2 teaspoons level cajun seasoning
- 275 grams long grain white rice
- 2 cloves garlic, crushed
- 1 medium onion, roughly chopped
- 140 grams pack chorizo sausage, sliced and cut into strips (or 125g cubed)
- oil
- 2 red peppers
- 2 sticks celery
- salt
- 1 teaspoon freshly ground black pepper
- 275 grams fillet steak
- 4 teaspoons level mild chilli powder
Instructions
Step 1
<a href="/technique/7S3QCKWK/mix">Mix</a> the <a href="/technique/3JDX2Q84/sliced">sliced</a> steak with 1 level tsp each mild chilli powder and <a href="/technique/5YGQYH5K/ground">ground</a> black pepper.
Step 2
<a href="/technique/XZBDDD5G/cut">Cut</a> the celery and peppers into thin 50mm strips.
Step 3
<a href="/technique/XZFHRHHF/heat">Heat</a> 1 tbsp oil in a large <a href="/technique/NZ2LK8CC/frying">frying</a> pan on the <a href="/technique/W7VKDJHH/boiling">boiling</a> <a href="/technique/ZJ3WDM5Q/plate">plate</a> and cook the chorizo until golden.
Step 4
Add the celery and peppers to the pan and cook until just beginning to soften and <a href="/technique/D434P8MH/brown">brown</a>.
Step 5
Remove from the pan and set aside.
Step 6
Add 2 tbsp oil to the pan and <a href="/technique/NZ2LK8CC/fry">fry</a> the steak in batches; set aside and keep <a href="/technique/FVYNJCCW/warm">warm</a> in the <a href="/technique/GFSF4J5F/simmering">simmering</a> oven.
Step 7
Add a little more oil to the pan if necessary and cook the onions.
Step 8
Add the garlic rice tomato paste remaining chilli powder <a href="/technique/5YGQYH5K/ground">ground</a> ginger and cajun <a href="/technique/MYJ2HRB7/seasoning">seasoning</a> then cook for 2 minutes until the rice <a href="/technique/B52FHCF2/turn">turns</a> translucent.
Step 9
<a href="/technique/DRM2WPZ4/stir">Stir</a> in the stock <a href="/technique/H7TNTGFZ/season">season</a> with <a href="/technique/DPSVTKVY/salt">salt</a> and bring to the <a href="/technique/W7VKDJHH/boil">boil</a>.
Step 10
Cover and transfer to the <a href="/technique/GFSF4J5F/simmering">simmering</a> oven for about 20 minutes until the rice is tender and most of the liquid absorbed (add a little more water during cooking if necessary).
Step 11
Add the reserved steak chorizo peppers celery and prawns.
Step 12
<a href="/technique/XZFHRHHF/heat">Heat</a> gently on the <a href="/technique/GFSF4J5F/simmering">simmering</a> <a href="/technique/ZJ3WDM5Q/plate">plate</a> stimng until <a href="/technique/B56DXXQ7/piping">piping</a> hot.
Step 13
Adjust the <a href="/technique/MYJ2HRB7/seasoning">seasoning</a> and <a href="/technique/Y6MVNCHX/serve">serve</a> with salad leaves.
Step 14
Cajun <a href="/technique/MYJ2HRB7/seasoning">seasoning</a> <a href="/technique/TPWNYF5L/can">can</a> be found in the spice section of most supermarkets. If you find the <a href="/technique/QQVZX64Y/dish">dish</a> too spicy <a href="/technique/Y6MVNCHX/serve">serve</a> it accompanied with a little <a href="/technique/3JV6BKBV/soured">soured</a> <a href="/technique/R3P5MM3Z/cream">cream</a> as this will take away some of the <a href="/technique/XZFHRHHF/heat">heat.</a> Jambalaya is a traditional cajun <a href="/technique/QQVZX64Y/dish">dish</a> similar to paella but with more spice. Its great with a <a href="/technique/8J3RJ3MF/crisp">crisp</a> green salad and a sharp lemon <a href="/technique/7CGY8RP7/dressing">dressing.</a> If you like your food really hot and spicy add tabasco sauce to <a href="/technique/WDCS6JL5/taste">taste</a> at the end. Altemabvely allow your guests to add their own.
Step 15
<a href="/technique/Y6MVNCHX/serve">Serves</a> 4