Prawn and Sausage Jambalaya
peeled, deveined and 5 heads reserved for cooking
Smoked Sausage such as Andouille or Chorizo
Long Red Chilli
Cajun Spice Mix
or your favourite BBQ rub
Chicken or Vegetable Stock
Salt & pepper
Chopped Parsley and Lemon wedges to serve
1 or 2
chopped into chunks
Heat a pan over medium-high flame.
Sauté smoked sausage, the Cajun holy trinity (celery, capsicum, onion), chilli and garlic in oil until softened and starting to brown.
Add prawn heads, tomato and spice mix and cook out for a further minute.
Add rice, stock and prawns to pan, cover and simmer over low heat for 15 minutes or until rice is cooked.
Allow to sit for 5 minutes. Check seasoning and adjust with salt and pepper if needed.
Garnish with chopped parsley and lemon.
Get it onto a plate or bowl of some description and then into your face so as to benefit from it’s tasty goodness.