Prawn and Brown Rice Jambalaya

I’ve adapted a classic Creole rice dish in a couple of ways to give it a healthy boost, but you still get to enjoy the beautiful mix of strong flavours and great textures the traditional dish is known for. Jambalaya is French for ‘mixed up’ or ‘jumbled’ – rice, spices, vegetables, meats and seafood are all cooked together in one pot. I have used prawns/shrimp, a great antioxidant, and fibre-rich kidney beans, plus nutty brown rice for even more goodness. Serve with chopped spring onions/sca