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Prawn Jambalaya

Prep Time:

15 Minutes

Cook Time:

40 Minutes

Serves:

6 Servings

Level:

Fish

About the Recipe

The best bit about Cajun? The flavour gets better after a couple of days, so it's ideal for meal prep!

Ingredients

  • 115g Andouille Sausage (substitute for Chorizo), cut into rounds

  • 450g Prawns, peeled and deveined

  • 6 Chicken Thighs

  • 1 large Onion, Sliced

  • 6 Sprigs Spring Onions, sliced

  • 1 Green Pepper, diced

  • 500g Plum Tomatoes, roughly chopped

  • 2 Garlic Cloves

  • 1 Bayleaf

  • 2L Chicken Stock

  • 1 tbsp Tabasco

  • 300g Long Grain Rice


    Creole Seasoning:

  • ½ tsp Black Pepper

  • ½ tsp White Pepper

  • ½ tsp Cayenne Pepper

  • ½ tsp Paprika

  • ½ tsp Onion Powder

  • ½ tsp Garlic Powder

  • ½ tsp Dried Oregano

  • ¼ tsp Dried Thyme

Preparation

Step One

Make the Creole Seasoning by combining: ½ tsp black pepper, ½ tsp white pepper, ½ tsp cayenne pepper, ½ tsp paprika, ½ tsp onion powder, ½ tsp garlic powder, ½ tsp dried oregano and ¼ tsp dried thyme. This makes approximately 20g.


Step Two

Fry the sausage for 5 minutes until the fat is rendered out. Then add the chicken thighs and fry until beginning to brown.


Step Three

Add the pepper, onion and spring onion and cook until translucent.


Step Four

Stir in the tomatoes, garlic, bayleaf and creole seasoning. Cook for 4-5 minutes.


Step Five

Add the chicken stock and tabasco sauce. Bring to the boil before adding the rice. Mix and simmer for 15 minutes.


Step Six

Add the prawns and cook for 5 more minutes until the prawns turn pink. Serve.

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