No need for speed! Cajun dirty rice with prawns
Create these mouthwatering dishes from TV chef Dean Edwards in the oven or slow cooker – it’s up to you.
I’m bringing the American Deep South to your table here with this one.
No need for speed! Cajun dirty rice with prawns that you can make in the oven or in the slow cooker
- 1-2tbsp olive oil
- 1 onion, diced
- 2 garlic cloves, crushed
- 1 green pepper, diced
- 1 red pepper, diced
- 3 celery sticks, finely diced
- 100g (3½oz) chorizo sausage, diced small
- 1-2tbsp cajun seasoning
- 300g (10½oz) basmati rice
- Salt and freshly ground black pepper
- 600ml (1pt) boiling chicken stock for the conventional method,
- 200ml (7fl oz) if using the slow cooker method
- 200g (7oz) raw prawns
- 2tbsp chopped fresh parsley, to garnish
Heat the oil in a large heavy-based casserole dish set over a low-medium heat. Add the onion, garlic, peppers, celery, chorizo and cajun seasoning.
Fry for 10 minutes, until softened. Rinse the rice to remove some of the surface starch, then stir the rice through the vegetables until well combined, and season with a good pinch of salt and black pepper.
Pour in the boiling chicken stock and stir well. Cover with a tightfitting lid, turn the heat to the lowest setting and cook for 20 minutes.
Stir the prawns in, turn off the heat, pop the lid back on and let the residual heat cook them through – this will take 3-4 minutes.
Season to taste, then garnish with the chopped parsley just before serving.
SLOW COOKER METHOD
Put the oil in your slow cooker along with the onion, garlic, peppers, celery, chorizo, cajun seasoning and some salt and black pepper. Put the lid on and cook on high for 3 hours.
Rinse the rice to remove some of the surface starch, then cook in a pan of salted boiling water for exactly 6 minutes – do not overcook.
Drain, then scatter the rice on top of the vegetables in the slow cooker and pour the boiling chicken stock in.
Pop the lid back on and cook on low for a further hour.
Before serving, pop in the prawns and give the dish a gentle stir to combine.
Leave to stand, covered again, for 5 minutes to let the residual heat cook the prawns. Season to taste, then garnish with the parsley just before serving.