About this recipe:The classic and flavoursome Creole dish, which combines ham, smoked sausage, chicken and prawns in a deliciously spiced tomato sauce. Serve for lunch or dinner.
1 large onion, diced
1 large green pepper, chopped
4 sticks celery, chopped
4 cloves garlic, finely chopped
175g tomato puree
3 bay leaves
3 tablespoons Creole blend seasoning
4 teaspoons Worcestershire sauce
2 (800g) tins whole peeled tomatoes
1.7 litres chicken stock
400g cooked ham, chopped
675g smoked sausage, sliced
425g cooked chicken, cut into bite-sized pieces
385g frozen cooked prawns
750g uncooked long-grain white rice
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Method Prep:45min › Cook:2hr › Ready in:2hr45min
Preheat oven to 180 C / Gas 4.
Melt butter in large stock pot. Saute onion, green pepper, celery and garlic until tender, being careful not to burn the garlic. Add tomato puree and cook to brown slightly, stirring constantly. Stir in bay leaves, Creole seasoning blend and Worcestershire sauce. Pour into a large roasting tin. Squeeze tomatoes to break up into pieces and add to mixture in pot. Stir in juice from tomatoes, chicken stock, ham, sausage, chicken, prawns and rice. Mix well. Cover tightly with foil.
Bake in preheated oven for 1 1/2 hours, stirring once halfway through baking time. Remove bay leaves before serving.