This spicy tomato and prawn rice is heavily inspired by the classic southern dish Jambalaya, but given my own twist.
For those not in the know, Jambalaya (anyone else here the Gipsy Kings’ song in their head when they read the word Jambalaya? Perhaps it’s just me, then?) is a dish traditionally consisting of chicken, rice, shrimps (prawns) and spicy sausage.
I didn’t add spicy sausage or chicken so didn’t feel it could rightfully be given the honour of being called Jambalaya. So, I give you, spicy tomato prawn and rice.
I really like this recipe not only because it is delicious, but it is a one pot wonder. Don’t you love it when there aren’t a hundred and one pans and dishes to wash up after you’ve created a masterpiece? I know for a fact I would cook and bake a heck of a lot more if there was no mess left behind.
Even better is that the Crockpot does all the cooking for you, too. Sometimes, I really can’t be bothered to bugger around cooking dinner at the end of a busy day and there’s no greater feeling than coming home to gorgeous smelling food that is pretty much ready to dish up.
I really love the adaptability of this recipe, too. Add whatever you have and remove what you don’t fancy. Love it really spicy? Add more. Make it to suit your own personal taste.
The ingredients below made a huge pot of food. The four of us had double helpings and froze the rest for another day, so it would easily accommodate six people.
If you like easy to prepare dinners, why not take a look at these: