About this recipe:A traditional Louisiana Creole dish. Smoked sausage, onion, green peppers, celery, rice, tomatoes, prawns and Cajun seasoning are simmered together. It's a square meal in one pot. It's the perfect comfort food during those cold winter months.
Cindy in Pensacola
1 tablespoon olive oil
225g smoked sausage, cut into 5mm thick slices
1 large onion, chopped
150g green peppers, chopped
125g celery, chopped
salt to taste
1/2 teaspoon Cajun seasoning or to taste
190g uncooked white rice
1 (400g) tin chopped tomatoes with juice
1 tablespoon finely chopped garlic
500ml chicken stock
3 bay leaves
1/4 teaspoon dried thyme leaves
450g medium prawns, peeled and deveined
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Method Prep:20min › Cook:45min › Ready in:1hr5min
Heat the olive oil in a large pan over medium heat. Stir in the sausage and cook for 2 minutes. Add the onion, peppers and celery; season with salt and Cajun seasoning. Cook and stir until the vegetables are soft, 6 to 8 minutes. Stir in the rice until evenly coated in the vegetable mixture, then pour in the tomatoes with juice, garlic, chicken stock, bay leaves and thyme leaves. Bring to a simmer over medium-high heat, then reduce heat to medium-low, cover and simmer 20 minutes.
After 20 minutes, stir in the prawns and cook 10 minutes uncovered until the prawns turn pink and are no longer translucent in the centre. Remove the pan from the heat and let stand 5 minutes. Discard the bay leaves before serving.