RECIPES
By SAMFA @ freshmushroomssa Serves: 6
INGREDIENTS
• 100g spicy chorizo, sliced
• 1 onion, finely chopped
• 500g button mushrooms, sliced
• 4 cloves garlic, minced
• 2 stalks celery, finely sliced
• 1 green pepper, diced
• 1 red pepper, diced
• 1 fresh red chilli, sliced
• 2 teaspoons sweet smoked paprika
• 1 teaspoon ground cumin
• 250g basmati rice
• 500ml chicken or vegetable stock
• 2 large tomatoes, diced
• 3-5 fresh bay leaves
• 250g prawns, deveined & heads removed, shell / tail optional for presentation
• olive oil, for cooking
• salt & pepper, to taste
6. Cover and cook for approximately 12 minutes until the rice is just tender.
7. Add the prawns and gently stir them into the rice.
8. Cover again and cook for an additional 4 – 5 minutes until they turn pink and are thoroughly cooked.
To serve:
1. Toss the avocado with the spring onions and lime juice.
2. Season well with salt and pepper.
3. Scatter the jambalaya with the lime zest.
4. Divide the jambalaya between plates, top with the dressed avocado salsa and enjoy!
To serve:
• 1 lime, zest & juice
• 2 spring onions, sliced
• 1 avocado, diced
METHOD
1. Heat a large, deep-frying pan over medium-high heat. Cook the chorizo for a few minutes until it releases some of its oils and begins to brown. Add the onion and cook until tender. If the chorizo is not very fatty, add a little drizzle of olive oil.
2. Add the mushrooms and cook until lightly golden. Then add the garlic, celery, peppers, chilli, paprika, and cumin.
3. Season generously with salt and pepper. Cook until fragrant.
4. Add the rice and stir well to coat it evenly with all the spices and vegetables.
5. Add the stock, bay leaves, and tomatoes. Bring to the boil, then reduce to a simmer.
88 INBOUND SA / APRIL 2026