Sausage & Prawn Jambalaya

A traditional Louisiana Creole dish. Sausage, onion, green peppers, celery, rice, tomatoes, prawns and spicy seasoning are simmered together.


1 Onion, peeled and chopped finely
I 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
100 g Chorizo, thickly sliced
250 g 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
400 ml Passata
300 ml Chicken Stock
250 g cooked and shelled Tiger Prowns
Leaves from 25 g packet of Parsly, chopped
6 Spring Onions, trimmed and sliced finely
1 Tsp Sea Salt and Cayenne Pepper, to taste


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