Prawn and spicy sausage jambalaya

Recipe from: 26 july 2010

Ingredients 13
Servings 4
Time 15 mins

Ingredients

  • 1
    cup
    rice
  • 2
    cup
    water
  • 2
    tsp
    cajun spice
  • 500
    ml
    chicken or vegetable stock
  • 1
    tsp
    paprika
  • 2
    spicy sausages sliced
  • 1
    tsp
    olive oil
  • 1
    cup
    cajun vegetables
  • 1
    cloves
    garlic crushed
  • 500
    g
    prawns, peeled and deveined , heads off
  • 1
    tin cherry tomatoes
  • 1
    Tbs
    butter
  • 8
    whole prawns for garnishing
 

Method

1 hour 15 mins
 
Preheat the oven to 160° celsius.

Boil the rice in the water with the cajun spice until half cooked and drain.

Place the paprika into the stock and leave to stand.

Fry the cajun vegetables and the garlic in the olive oil using an oven proof dish, until soft.

Add the spicy sausage, and fry for 2 minutes.

Add the prawn meat, the tomatoes, including the juice, the rice and stock and mix together gently.

Cover the pan with a cloth and place in the oven for atleast one hour making sure it stays moist.

Take the cloth off the dish and leave in the oven to allow the sauce to thicken while you fry the whole prawns in the butter.

Check the seasoning and garnish the dish with the prawns and serve immediately.

For more of Lavender & Limes recipes click here...
 

Read more on: fish/seafood
 

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