As the summer holidays are about to come to an end, resident chef Dean Edwards brings us a recipe from the last of our favourite holiday destinations - America.
This rice and prawn Creole dish hails from Louisiana and is a great example of the Deep South cooking that Dean - who visits every year - loves so much.
Deep South Jambalaya
200g chorizo diced
200g raw prawns
1 onion finely diced
3 cloves garlic crushed
1 green pepper finely diced
1 red pepper finely diced
1 tsp cumin
1 tsp smoked paprika
½ tsp turmeric
1 500g carton tomato passata
200ml white wine
1 litre chicken stock (more if required)
350g brown basmati rice
3 tbs flat leaf parsley chopped
4 spring onions sliced
1. Heat a large pan then add the chopped chorizo, onion, garlic and peppers then cook for 5 mins.
2. Add the bay leaves, turmeric, paprika and cumin and stir round for a minute before pouring in the white wine, reduce by half then pour in the passata.
3. Add the rice to the pan and stir through, pour in the boiling stock and bring up to a simmer. Cover with a lid and cook over the lowest heat for 35-40 mins or until the rice is cooked, adding more stock if required.
4. Stir through the prawns then cook through for 3-4 minutes or until they turn pink.
5. Before serving season with salt and pepper then stir through parsley and spring onions.