Shrimp Jambalaya Recipe

Ingredients : Serves 4

4 bacon rashers (slices), rinded and chopped
1 onion, sliced
1/2 green (bell) pepper, diced
1 garlic clove, crushed
75 g/3 oz long-grain rice

300 ml/0.5 pt/1.25 cups Chicken Stock
200 g/7 oz/1 small can of chopped tomatoes
2.5 ml/0.5 tsp chili powder
1 bay leaf
Salt and freshly ground black pepper

225 g/8 oz cooked, peeled shrimps
8 green olives, stoned (pitted) and sliced

15 ml/1 tbsp chopped basil
Boiled rice, to serve

Method :

Fry (saute) the bacon until crisp, then drain and set aside. Add the onion, pepper and garlic to the pan and fry gently until soft. Return the bacon to the pan with the measured rice and stir until the rice is coated in fat. Stir in the stock, tomatoes, chili powder and bay leaf and season to taste. Bring to the boil, cover and simmer for 20 minutes until the rice is just tender. Stir in the shrimps and olives and reheat, then discard the bay leaf. Sprinkle with the basil and serve with rice.