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The Fair Trade Cook Book
The FAIRTRADE COOKBOOK
Fair Trade Recipes for a Fairer World

Jambalaya

Country of origin: Ecuador .
This dish could be a South American deriviative of the Spanish Paella as the cooking techniques are very similar.
Like all good ideas, this one has spread, so Cajun versions of Jambalaya are also noted.
Use the best and largest prawns you can get.
For herbs I like basil, but I have seen thyme recommended.
For hot sauce, I use Tabasco, but I have seen Worcestershire sauce recommended.
Serves 4.

Ingredients

2 medium onions
2 cloves garlic
a splash of sunflower oil
1 green capsicum
4 stalks celery
400 gm (tin) chopped tomatoes
5 ml hot sauce
5 ml herbs
250 gm long grain brown basmati FAIRTRADE rice
700 gm shelled frozen prawns
FAIRTRADE Sources
FAIRTRADE Fresh fruit and veg
Lemons
Wine
Herbs and Spices

Method

Preparation

Wash the rice and leave to soak whilst preparing the veg.
Peel and finely chop the onion.
Peel and finely chop the garlic.
De-pith the capsicum and cut into 1 cm wide strips.
Clean up the celery and cut into 1 cm pieces.

Cooking

Fry the onions and garlic gently in the oil until the onion starts to go tramslucent.
Add the capsicum and celery and continue frying for a minute or two.
Add the tomatoes, hot sauce, and the herbs.
Heat through, cover and simmer for 10 minutes.
Drain the rice and add to the pan.
Add 500 ml cold water.
Bring to the boil and reduce the heat to a simmer.
If using frozen prawns, put them in a dish and cover with boiling water.
After 10 minutes drain the prawns and add to the dish.
Cook covered over the lowest possible heat until the prawns are cooked, liquid has been absorbed and the rice is cooked. The dish should be moist, not runny.

Assembly


Turn out into a serving dish and decorate with fresh parsley.

To serve

FAIRTRADE lemon wedges for squeezing would probably be appreciated.
This excellent dish deserves a bottle of FAIRTRADE Chenin Blanc.

Variation

1) Variations on sauce and herbs noted above.
2) Variations on fish are possible. A dramataic lobster and some shellfish would make this into a Paella.
3) Replace the fish with chicken or beef.