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Ingredients

• 1½ tbsp extra virgin olive oil
• 1 onion, chopped
• 2 celery sticks, sliced
• 1 green or red pepper, seeded and cut into strips
• 2 garlic cloves, crushed
• ½ tsp ground ginger
• ½ tsp cayenne pepper
• 1 tsp mild chilli powder
• 340 g (12 oz) basmati white rice
• 900 ml (1½ pints) hot vegetable stock
• 1 can chopped tomatoes, about 225 g
• 3 tbsp coarsely chopped parsley
• 100 g (3½ oz) peeled large raw prawns
• 200 g (7 oz) skinned salmon fillet, cut into 2.5 cm (1 in) cubes
• dash of Tabasco sauce (optional)
• salt and pepper

Description

Mixed With Rice And Plenty Of Vegetables, A Small Amount Of Succulent Salmon And Prawns Goes A Long Way, Making A Good Balance Of Protein And Carbohydrate In This Temptingly Spicy, Louisiana-style Dish. As An Added Bonus For The Busy Cook, It Is Cooked In

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