Seafood Jambalaya with Prawns and Smoked Sausage
Plump, sweet shellfish sautéed in garlic, white wine, and fresh parsley, finished with a squeeze of fresh lemon and sea salt.
Ingredients
- • 400g king prawns, peeled and deveined
- • 300g smoked Andouille or Kielbasa sausage, sliced
- • 500g boneless chicken thighs, diced
- • 2 cups long-grain white rice
- • 1 can (400g) crushed plum tomatoes
- • 1 large onion, diced
- • 1 green bell pepper, diced
- • 2 ribs celery, diced
- • 4 garlic cloves, minced
- • 3 1/2 cups chicken or seafood stock
- • 1 tbsp Cajun seasoning
- • 1 tsp dried oregano
- • 1 tsp dried thyme
- • 2 bay leaves
- • 2 tbsp vegetable oil
- • 1 tsp salt
Preparation Steps
Heat oil in a heavy pot; brown sliced sausage and diced chicken for 8 minutes; remove and set aside.
Sauté diced onion, celery, and green bell pepper in the meat drippings for 6 minutes until soft; stir in garlic and Cajun spices for 1 minute.
Stir in long-grain white rice and toast dry in the pan for 2 minutes until glossy.
Add crushed tomatoes, hot stock, bay leaves, oregano, thyme, browned chicken and sausage; bring to a rolling boil.
Cover tightly with lid, reduce heat to lowest setting, and cook undisturbed for 20 minutes.
Scatter raw king prawns over the top of the rice, quickly replace lid, and cook for another 5 minutes until prawns turn pink and rice is tender.
Fluff with a fork and serve hot garnished with sliced spring onions.