Prawn and Sausage Jambalaya
  • 400g Large Prawnspeeled, deveined and 5 heads reserved for cooking
  • 200g Smoked Sausage such as Andouille or Chorizo
  • 1 Brown Oniondiced
  • 1 Green Capsicumdiced
  • 1 Celery Stalksliced
  • 5cloves garlicminced
  • 1/2 Long Red Chillichopped
  • 1-2tablespoons Cajun Spice Mixor your favourite BBQ rub
  • 250g Basmati Rice
  • 1litre Chicken or Vegetable Stock
  • Salt & pepper
  • Chopped Parsley and Lemon wedges to serve
  • 1 or 2 Tomatochopped into chunks
  1. Heat a pan over medium-high flame.
  2. Sauté smoked sausage, the Cajun holy trinity (celery, capsicum, onion), chilli and garlic in oil until softened and starting to brown.
  3. Add prawn heads, tomato and spice mix and cook out for a further minute.
  4. Add rice, stock and prawns to pan, cover and simmer over low heat for 15 minutes or until rice is cooked.
  5. Allow to sit for 5 minutes. Check seasoning and adjust with salt and pepper if needed.
  6. Garnish with chopped parsley and lemon.
  7. Get it onto a plate or bowl of some description and then into your face so as to benefit from it’s tasty goodness.