Summary

Ingredients

• 2 cloves garlic)
• 1 onion (s)
• 1 bell pepper (s)
• 1 chilli pepper (s)
• 1 zucchini, alternatively celery
• 350 g shrimp (s), frozen
• 180 g rice, (lon rain rice)
• 400 g canned tomato (s)
• 400 ml stock, (fish or chicken stock)
• 1 tablespoon olive oil
• 2 tablespoon butter
• 2 bay leaves
• 1 teaspoon thyme
• 180 g okra pods, fresh
• salt and pepper
• Cayenne pepper
• Paprika powder

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Instructions

1. Finely chop the garlic cloves and the onion, core the paprika and cut into small pieces. Cut the zucchini into small cubes or thin crescents, depending on their size. Alternatively, cut off the stem and root end of the celery, peel off the fibers and cut into small pieces. Core, wash and finely chop the chilli pepper.
2. Heat 1 tablespoon of oil and 2 tablespoons of butter in a large saucepan and sauté the garlic, onion, paprika (possibly celery) and the chilli over medium heat until they are soft but not brown. Season with bay leaves, thyme, salt, pepper, cayenne pepper and paprika powder. Add the tomatoes and the stock and pour in the rice. Stir, cover and simmer for 5 minutes.
3. In the meantime, wash the okra pods, remove the ends and cut into pieces about 1 cm in size. Add the pods and the zucchini to the rice pot and simmer for another 10 minutes. Add the prawns and simmer for about 7 minutes, until the rice is soft and the desired consistency is achieved (I prefer a slightly drier variant). Remove the bay leaves before serving.
4. Beer goes well with it.