Chorizo sausage has an amazing flavour and it is well worth paying a little extra for good quality. It has a lot of calories, though, so use it sparingly. There are as many variations of this Louisiana dish as there are people who love it, so feel free to vary the contents to suit your taste buds. You could swap the prawns and chorizo for pork sausage and chicken, for example. Once you have finished with the initial phases of the diet, you can swap the spring onions for regular onions and try some brown rice instead of the konjac rice.
JAMBALAYA
SERVES 2
INGREDIENTS
1 tsp butter
60g dry-cured chorizo, peeled if necessary and cut into small cubes
1 green pepper, finely chopped
1 yellow pepper, finely chopped
1 bunch of spring onions, chopped
2 garlic cloves, crushed
400g tin of cherry tomatoes
1 tbsp Biona hot pepper sauce or Tabasco sauce
1 tsp ground turmeric
Pinch of Cajun seasoning (optional)
150g cooked king prawns
1 bag of Eurodiet konjac rice, rinsed well
1 fresh red chilli, deseeded and finely chopped (optional)
Fresh coriander or parsley, to garnish (optional)
Lime wedges, to serve
METHOD
Melt the butter in a non-stick frying pan, then add the chorizo pieces and fry until they are a little crispy. Add the peppers, spring onions and garlic and fry for a further 3 minutes, stirring occasionally. Pour in the tinned cherry tomatoes and add the hot pepper sauce and turmeric. Check for seasoning, adding more hot pepper sauce or a pinch of Cajun seasoning (if using). Add the cooked prawns and the rinsed konjac rice and heat through. Garnish with the chilli and fresh coriander or parsley (if using) and serve hot with lime wedges on the side for squeezing over.
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‘Dr Eva’s diet plan is to be used under medical supervision.’
