Smoked Sausage and Prawn Jambalaya

    Smoked Sausage and Prawn Jambalaya

    45saves
    1hr5min


    410 people made this

    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.

    Ingredients
    Serves: 8 

    • 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

    Method
    Prep:20min  ›  Cook:45min  ›  Ready in:1hr5min 

    1. 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.
    2. 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.

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    Reviews (1)

    SonataGirl
    2

    So easy and so yummy. I vary the type of sausage for different flavours. - 31 May 2011

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