Try this popular rice dish from Jamaica.
Jamaican Rice and Peas with Cajun Prawns
A classic Cajun rice dish of prawns, beans, and tangy herbs.
Ingredients
Jamaican Rice and Peas with Cajun Prawns
- 8 pieces Prawns (Sugpo)
- 2 tablespoons Cajun seasoning
- 2 1/2 teaspoons vegetable oil
- 1 1/2 tablespoons water
- 1 Cup rice
- 1/2 to 1 Cup coconut milk (gata)
- 2 tablespoons Tomato sauce
- 1 can red kidney beans drained with juices reserved
- 2 cloves Garlic minced
- 2 tablespoons olive oil
- 1 onion minced
- 1 stalk scallions chopped
- 1/2 teaspoon fresh chili chopped
- 1/4 teaspoon five-spice powder
- Salt
Instructions
- Remove shell of prawns but keep tail intact. Devein and set aside. In a bowl, mix cajun seasoning, vegetable oil, and water. Toss prawns in this mixture and leave to marinate in the refrigerator.
- In another bowl, combine coconut milk, tomato sauce, and juice from red kidney beans. Add water to make 2 cups of liquid. Set aside.
- Sauté garlic in olive oil until fragrant. Add onions and cook until soft. Add rice and coat well with oil. Add red kidney beans (what’s referred to as “peas” in the recipe name), scallions, thyme, chili, and allspice.
- Sauté garlic in olive oil until fragrant. Add onions and cook until soft. Add rice and coat well with oil. Add red kidney beans (what’s referred to as “peas” in the recipe name), scallions, thyme, chili, and allspice.
- Sauté garlic in olive oil until fragrant. Add onions and cook until soft. Add rice and coat well with oil. Add red kidney beans (what’s referred to as “peas” in the recipe name), scallions, thyme, chili, and allspice.
- When rice is almost cooked, heat oil in a pan and cook prawns until they curl and the color changes. Serve on top of hot rice.
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