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Sausage and Prawn Jambalaya

Sausage and Prawn Jambalaya

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A traditional Louisiana Creole dish. Sausage, onion, green peppers, celery, rice, tomatoes, prawns and spicy seasoning are simmered together.
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Prep Time 28 minutes
Cook Time 40 minutes
Total Time 1 hour 8 minutes
Servings: 4 people
Course: Main Course
Cuisine: Spanish
Calories: 650
Ingredients Method Nutrition Notes

Ingredients
  

  • 1 Onion, peeled and chopped finely
  • 1 Red Pepper, deseeded and cut into chunky strips
  • 1 Green Pepper, deseeded and cut into chunky strips
  • 3 Celery Sticks, sliced
  • 2 Tbsp Rapeseed Oil
  • 100g Chorizo, thickly sliced
  • 250g Pork Sausage, thickly sliced
  • 3 Garlic Cloves, peeled and crushed
  • 0.5 Tsp Chilli Powder, or to taste
  • 1 Tsp Paprika
  • 250 g Long Grain Rice
  • Leaves from 4 sprigs of Thyme
  • 400ml Passata
  • 300ml Chicken Stock
  • 250g cooked and shelled Tiger Prawns
  • Leaves from 25g packet of Parsley, chopped
  • 6 Spring Onions, trimmed and sliced finely
  • 1 Tsp Sea Salt and Cayenne Pepper, to taste

Method
 

  1. Heat the Oil in a large frying pan
  2. Fry the Chorizo and Sausage slices on all sides until golden brown
  3. Lift out and set aside
  4. Add the Garlic, Onions, Peppers and Celery and cook for 5 minutes
  5. Add the Chilli Powder and Paprika and cook for a further 1 minute
  6. Stir in the Sausages, Rice, Thyme, Passata, Chicken Stock, Salt and Cayenne Pepper.
  7. Cover and simmer for 15 minutes or until the Rice has absorbed most of the liquid
  8. Uncover the pan and sprinkle over the Prawns
  9. Re-cover and cook for 2-3 minutes until the Prawns are warmed through
  10. Uncover and fork the Prawns and chopped Parsley into the Rice
  11. Serve scattering the Spring Onions over the top

Nutrition

Calories: 650kcalCarbohydrates: 51gProtein: 39gFat: 33gSaturated Fat: 10gSodium: 1150mgFiber: 7gSugar: 17g

Notes

Don't overcrowd the pan when frying the chorizo and sausage; work in batches if necessary to ensure golden-brown searing rather than steaming, which can lead to a less flavourful result.
Keep an eye on the heat during the simmering stage; too high and the rice may burn on the bottom before it has fully absorbed the liquid and cooked through.
Be careful not to overcook the prawns at this stage; they only need a couple of minutes to warm through, otherwise, they can become tough and rubbery.

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