Prawn jambalaya







Cook Time

60-65 Min


  • 900g/2lb large raw prawns, peeled and deveined (reserve the heads, shells and tails
  • 2 onions, chopped
  • 2 celery sticks, chopped
  • 225ml/8fl oz dry white wine
  • 50ml/2fl oz vegetable oil
  • 200g/7oz spicy sausage, chopped
  • 1 red pepper, seeded and chopped
  • 400g/14oz canned chopped plum tomatoes
  • 1⁄2 teaspoon cayenne pepper
  • 1⁄2 teaspoon cracked black pepper
  • 1⁄2 teaspoon dried thyme
  • 1⁄2 teaspoon dried oregano
  • 400g/14oz long-grain rice
  • Put the reserved prawn heads, shells and tails in a pan with half of the onion, half of the celery, the wine and 1.2 litres/2pt water. Bring to the boil, then reduce the heat and simmer for 20 minutes. Strain.
  • Heat the oil in a large heavy pan. Cook the sausage for 5 minutes or until browned. Remove from the pan with a slotted spoon, and set aside.
  • Add the rest of the onion, celery and the red pepper to the pan and cook, stirring occasionally, for 5 minutes. Add the tomato, cayenne, black pepper and dried herbs, and bring to the boil. Reduce the heat and simmer, covered, for 10 minutes.
  • Return the sausage to the pan, and add the rice and prawn stock. Bring back to the boil, reduce the heat and simmer, covered, for 25 minutes until almost all the liquid has been absorbed and the rice is tender.
  • Add the prawn meat to the pan, and stir through gently. Cover and cook for another 5 minutes. Serve immediately
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