Creole spice mix is a fiery blend of spices, salt and sugar which adds a little zing to your dishes and recreates the flavours of Louisiana cooking.
Jambalaya Recipe
A hot and spicy one pot rice dish with a Creole kick that has become a favourite.
Ingredients
| 2 tbsp | oil |
| 200g pack | smoked bacon lardons |
| 1 | medium onion, chopped |
| 1 | red pepper, deseeded and chopped |
| 1 | green pepper, deseeded and chopped |
| 2 sticks | celery, chopped |
| 1 | clove garlic, chopped |
| 1 tbsp | Steenbergs Creole Spice Blend |
| 1 tin (400g) | chopped tomatoes (400g) |
| ½ tbsp | tomato puree |
| 350ml | chicken stock |
| 250g | rice (basmati or long grain) |
| 100g | frozen raw shelled prawns, defrosted |
| 100g | frozen peas, defrosted |
| Salt & pepper to taste (or a touch of Steenbergs organic perfect salt) |
Method
- Heat the oil in a heavy bottomed pan and fry off the bacon lardons for 3-4 minutes until starting to crisp
- Add the chopped onion, peppers and celery, stir and cook for 5 minutes until starting to soften.
- Add the garlic and the creole spice blend and cook for a further 1-2 minutes
- Stir in the rice, then add the tomato puree, chopped tomatoes and chicken stock and give it a good stir to combine before placing the lid on and simmering at a gentle heat for 15-20 minutes. Check and stir every 5 minutes to make sure it isn’t sticking to the bottom (although that is often the most tasty bit!)
- Finally stir in the prawns and peas, replace the lid and cook for a further 5 minutes until fully cooked.
- Garnish with fresh parsley and wedges of lemon to squeeze on.
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