About this recipe:A delicious Creole dish that's perfect for the cold winter months. Chicken is simmered with onion, green pepper, smoked sausages, prawns and Cajun seasoning. Serve with bread, rice or pasta.
4 skin-on, bone-in chicken breasts
8 chicken thighs
1 onion, chopped
1 green pepper, chopped
60g plain flour
450g smoked sausages, sliced
450g prawns, peeled and deveined
2 tablespoons Cajun seasoning
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Boil chicken breasts and thighs with onion and pepper in a large pot of salted water, for about 40 minutes or until cooked through and no longer pink inside. Drain, debone chicken and set aside.
In a large saucepan stir together flour and butter over low heat to make a roux; add boiled chicken, sausages and water and bring to the boil. Cover saucepan and simmer over low heat for about 1 1/2 hours.
Add prawns and simmer for about 1 more hour, then add seasoning to taste and serve.