Prawn jambalaya recipe

Ingredients (nutrition)

• 2 lb peeled and deveined raw prawns, reserve prawn heads, shells and tails
• 2 1/2 chopped onions
• 2 chopped celery sticks
• 8 fl oz dry white wine
• 2 pt water
• 2 fl oz vegetable oil
• 7 oz chopped spicy sausage
• 1 chopped red pepper
• 12 oz chopped plum tomatoes
• 1/2 teaspoon cracked black pepper
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried thyme
• 13 oz long grain rice

Preparation (instructions)

1. To make prawn stock, add reserved prawn heads, shells and tails in a pan.
2. Add half the amount of onion, half the amount of celery, wine and water.
3. Bring to boil, reduce heat and simmer for 20 minutes.
4. Strain and set aside.
5. Heat oil in a saucepan.
6. Add sausage and brown for 4 1/2 minutes.
7. Remove from pan, pat dry with kitchen paper towel and set aside.
8. Add remaining onion, celery, red pepper and cook for 4 1/2 minutes.
9. Add the tomatoes, black pepper, cayenne pepper, oregano and thyme.
10. Bring to boil, reduce heat, cover and simmer for 8-10 minutes.
11. Return prawn stock, sausage and rice. Bring to boil, reduce heat, cover and simmer for 22-25 minutes until rice is tender.
12. Add prawn meat, cover and cook for 5 minutes.
13. Serve hot.

Servings: 5

Seafood main course recipes for Fish, Salmon, Shrimp, Prawn, Lobster, Crab & Oyster