About the Recipe
A traditional Louisiana Creole dish. Sausage, onion, green peppers, celery, rice, tomatoes, prawns and spicy seasoning are simmered together.
Ingredients
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
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
Preparation
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 Parsley into the Rice
Serve scattering the Spring Onions over the top