We’ve used onion, pepper and optional celery for the base of our Cajun rice; this recipe is a great one to use up any veg odds and ends you have left in the fridge, simply finely chop and soften before adding the rice. Did we mention the sriracha butter prawns.
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Serves
2
Onion
Green Bell Pepper
Celery
Cajun Seasoning
Long Grain Rice
Chicken Stock
Sweetcorn
Butter
Raw Prawns
Sriracha
Parsley
Lemon
Serves
2
Onion
Green Bell Pepper
Celery
Cajun Seasoning
Long Grain Rice
Chicken Stock
Sweetcorn
Butter
Raw Prawns
Sriracha
Parsley
Lemon
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Step 1.
Finely chop the onion, pepper and celery. Scrape into a saucepan along with a pinch of salt and a good drizzle of oil. Cook over a medium to high heat for 6-8 mins, stirring regularly until soft and a little caramelised.
Step 2.
Add the Cajun seasoning and rice, stir so that each grain gets coated then pour in the hot stock. Bring to the boil then reduce the heat to medium, simmer away, stirring regularly for 20 mins until the rice is cooked through, adding a splash more water if needed. Season to taste.
Step 3.
Once the rice is nearly done, drain the sweetcorn. Melt the butter in a frying pan over a medium high heat. Add the raw prawns, cook for 2 mins until they have turned from grey to pink.
Step 4.
Tip in the sweetcorn, add the Sriracha and toss everything to coat so that the prawns get nicely coated.
Step 5.
Divide the rice between two bowls, top with the sriracha butter prawns, sweetcorn and their sauce then scatter over a few parsley leaves and a good squeeze of lemon, to serve.
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