16/03/2023 
American Creole Rice and Prawn Stew
Recipe from the Around the World in 20 Plates Resource.
CategoryEveryday, Harmony Day, Hot Meals, Hot Meals, Lunch
Yields8 ServingsQuarter (2 Servings)Half (4 Servings)Default (8 Servings)Double (16 Servings)Triple (24 Servings)
Classification
NSW: EVERYDAY
Ingredients
1 tbsp olive oil
1 large onion, chopped
3 cloves garlic, minced
1 large green capsicum, cored, seeded and chopped
1 tsp cumin, ground
1 tsp black pepper
2 tsp oregano, dried
2 celery stalks, diced
3 tbsp parsley, chopped finely
200 g extra-lean smoked ham, cut into ½-inch cubes
1 large bay leaf
1 can diced tomatoes
¼ cup tomato passata
600 ml chicken stock
¾ cup brown rice, uncooked
1 kg large prawns, peeled, deveined
Method
1
Add oil to a large non-stick saucepan. Over medium heat, sauté onion, garlic, capsicum, cumin, pepper, oregano and celery until onion is translucent.
2
Add parsley, ham and bay leaf. Cook, stirring often, for 5 to 6 minutes.
3
Add tomatoes (with juice), passata, and 1¾ cups chicken stock. Gently simmer, uncovered, stirring occasionally, for about 5 minutes.
4
Pour rice into the pan and stir well. Bring mixture to a boil. Lower heat and simmer, covered, for 45 minutes or until rice is cooked and has absorbed most of the liquid.
5
Stir in prawns and cook a further 3 minutes. Season to taste with black pepper.
6
Serve warm.
Ingredients
1 tbsp olive oil
1 large onion, chopped
3 cloves garlic, minced
1 large green capsicum, cored, seeded and chopped
1 tsp cumin, ground
1 tsp black pepper
2 tsp oregano, dried
2 celery stalks, diced
3 tbsp parsley, chopped finely
200 g extra-lean smoked ham, cut into ½-inch cubes
1 large bay leaf
1 can diced tomatoes
¼ cup tomato passata
600 ml chicken stock
¾ cup brown rice, uncooked
1 kg large prawns, peeled, deveined
Directions
1
Add oil to a large non-stick saucepan. Over medium heat, sauté onion, garlic, capsicum, cumin, pepper, oregano and celery until onion is translucent.
2
Add parsley, ham and bay leaf. Cook, stirring often, for 5 to 6 minutes.
3
Add tomatoes (with juice), passata, and 1¾ cups chicken stock. Gently simmer, uncovered, stirring occasionally, for about 5 minutes.
4
Pour rice into the pan and stir well. Bring mixture to a boil. Lower heat and simmer, covered, for 45 minutes or until rice is cooked and has absorbed most of the liquid.
5
Stir in prawns and cook a further 3 minutes. Season to taste with black pepper.
6
Serve warm.
