Salmon Jambalaya

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Here’s a fun game–see if your guests can name all the heat sources of this amazing spicy Cajun seafood stew. Here’s your cheat sheet: Cayenne, ginger, garlic, chili powder.

Ready in: 45 mins

Ingredients

Serves: 4

• 1 1/2 tablespoons olive oil
• 1 small onion, chopped
• 2 celery stalks, sliced
• 1 green bell pepper, sliced
• 2 garlic cloves, crushed
• 1/2 teaspoon ground ginger
• 1/2 teaspoon cayenne pepper
• 1 teaspoon chili powder
• 1 1/4 cups basmati rice
• 3 cups hot vegetable broth
• 1 cup canned chopped tomatoes
• 2 tablespoons minced fresh parsley
• 3 1/2 ounces large raw prawns, peeled
• 10 1/2 ounces salmon fillet, skin removed, cut into 1-inch cubes
• Hot sauce, to taste
• Salt and pepper, to taste

Preparation method

Prep: 15 mins | Cook: 30 mins

1. Pour oil into a Dutch oven and set over medium-high heat. Cook onion, celery, green pepper, garlic, ginger, cayenne pepper, chili powder, and rice in hot oil for about 5 minutes.
2. Stir in hot vegetable stock. Turn heat down to low. When sauce comes to a simmer, place a lid on the Dutch oven and cook for about 15 minutes.
3. Stir in tomatoes, parsley, prawns, and salmon. Replace the lid and cook for another 4 minutes or so to cook the prawns and salmon. Rice should be cooked at this point.
4. Season with hot sauce, salt, and pepper. Serve.