Savannah red rice with prawns and chorizo
Born in America’s Deep South some 300 years ago, savannah red rice still remains a much-loved southern dish. It requires the best Aussie prawns and a quality smoky chorizo or spicy Italian sausage.
150g of Australian prawns (cleaned)
120g of chorizo or Italian sausage
1 small brown onion
1 celery stalk
1 small green capsicum
1 garlic clove
1 tin of crushed tomatoes
300ml of natural chicken stock
1 bay leaf
1 cup of long grain rice
1/2 tsp of cayenne pepper
1 tsp of dried thyme
Start by grouping and preparing your ingredients into each of the components of the dish. Rinse the vegetables and herbs.
- Crush the garlic. Peel and finely dice the onion and celery. Slice the capsicum into 0.5cm strips and cut the chorizo into 1cm slices.
- Heat one tablespoon of oil in a large sized non-stick pan over a medium heat. Add the onion, garlic, celery, spices and the bayleaf. Sauté for 2 minutes. Add the chorizo and increase the heat. Add the rice, tinned tomatoes, capsicum, a pinch of sugar (optional) and chicken stock when the chorizo is brown on all sides. Stir and season with salt and pepper. Bring to the boil and then reduce to a low heat. Cover with a lid and cook for a further 18 minutes. Add the prawns, but do not stir. Cook for another five to eight minutes with the lid on. Wait until the rice has absorbed all of the liquid and the prawns have changed colour before serving.
- Spoon the dish onto plates. Make sure you include the crispy rice on the bottom of the pan.
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