Jambalaya from Students' Cookbook by Sophie Grigson

Name: Jambalaya from Students' Cookbook by Sophie Grigson
Total time: 40 min
Ingredients: 125 g (4 oz) peeled cooked prawns; 4 spring onions, chopped roughly; 900 ml (1½ pints) hot water; 2 teaspoons caster sugar; salt; pepper; Tabasco sauce; 2 tablespoons chopped fresh parsley; 375 g (12 oz) streaky pork rashers, cut into small pieces; 25 g (1 oz) butter; 1 red pepper, de-seeded and chopped; 375 g (12 oz) long-grain rice; 1 onion, chopped; 3 celery sticks, sliced thinly; 1 bay leaf; 1½ x 397 g (14 oz) can of chopped tomatoes; 2 sprigs of fresh thyme, or 1 teaspoon dried thyme

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Jambalaya is a big exuberant medley of ingredients. There’s rice, there’s pork, there’s prawns, there’s tomatoes and vegetables, and they all come together to make a wonderful filling meal.

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