Take your taste buds on a journey to the vibrant South with this Cajun Style Prawn & Charred Pepper Stew with Homemade Baked Tortilla Chips recipe. This dish is a colourful medley of bold flavours and textures, promising a dining experience that is both hearty and exciting.
The succulent prawns are seasoned with a blend of Cajun spices, their robust flavour enhanced by the smoky, sweet charred peppers. Each spoonful of the stew is a burst of spicy, oceanic goodness, transporting you straight to a Louisiana bayou.
Adding a unique twist to the dish are our homemade baked tortilla chips. The chips are oven-baked to a perfect crisp, their natural corn flavour complementing the spicy stew beautifully. They add a delightful crunch and a comforting note that ties all the flavours together.
The vibrant array of charred peppers add a sweet, smoky note and a pop of colour to the stew, their bright flavour cutting through the richness of the prawns and the heat of the Cajun spices.
This Cajun Style Prawn & Charred Pepper Stew with Homemade Baked Tortilla Chips recipe is a testament to the beauty of bold, well-balanced flavours. Whether you’re hosting a themed dinner party or looking for a fun, gourmet twist on a weeknight dinner, this dish is sure to impress.
Before you get started make sure to wash the veggies and gather the necessary cooking tools, such as a baking tray, sieve, bowl, frying pan and a garlic press.
Cajun Style Prawn & Charred Pepper Stew with Homemade Baked Tortilla Chips
Print RecipeIngredients
- 1 Bell Pepper
- 1 Carton of Red Kidney Beans
- 10g Cajun Blackening
- 10g Vegetable Stock Paste
- 75g Greek Style Natural Yoghurt
- 2 Garlic Cloves
- 4 Plain Taco Tortillas
- 1 Carton of Tomato Passata
- 150g King Prawns
- 250ml Water for the Sauce
Instructions
Step 1: Prepare Your Ingredients
Preheat your oven to 200°C. Halve the pepper, discard the core and seeds, and slice into thin strips. Peel and grate the garlic (or use a garlic press). Drain and rinse the kidney beans in a sieve. Place a quarter of the beans into a bowl and mash with a fork until broken up. Cut each tortilla into 8 triangles (use scissors if easier). Arrange the triangles on a large baking tray in a single layer and drizzle with oil (use two trays if necessary). Season with salt and pepper. Set aside.
Step 2: Char the Peppers
Heat a drizzle of oil in a large frying pan over medium-high heat. Once hot, add the pepper and cook until charred, about 5-7 minutes total. Stir every 2-3 minutes.
Step 3: Simmer the Sauce
Add the garlic and Cajun blackening to the peppers. Stir and cook for 1 minute, then add the tomato passata, the required amount of water for the sauce, vegetable stock paste, and red kidney beans (both whole and mashed). Bring the mixture to a boil, then reduce the heat to medium and simmer until the stew has thickened, about 10-12 minutes.
Step 4: Bake the Tortilla Chips
In the meantime, bake the tortilla triangles on the top shelf of your oven until they turn lightly golden brown and crisp, about 6-8 minutes. Once cooked, remove them from the oven and set aside.
Step 5: Cook the Prawns
Once the stew has thickened, stir the prawns into the stew and cook for another 3-4 minutes.
IMPORTANT: Remember to wash your hands and all used utensils after handling raw prawns. The prawns are cooked when they are pink on the outside and opaque in the middle.
Once the prawns are cooked, taste the stew and season with salt and pepper if needed.
Step 6: Finish and Serve
Divide the stew among your bowls, top with a dollop of yoghurt, and serve the tortilla chips on the side for dipping. Enjoy your meal!
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