Sausage & Prawn Jambalaya

Name: Sausage & Prawn Jambalaya
Total time: 3600 s
Yield: 4 - 6 servings
Cuisine: British
Ingredients: 1 ring of chorizo or 1 pack of cooking chorizo; 1 onion; Cooking oil (I use sunflower); 2 sticks celery; 2 green peppers; 1 tsp dried marjoram; 2 tsp cajun seasoning; 2 cloves garlic; 400 g long grain rice; 1 litre chicken stock (made from oxo cubes is fine); 400 g cooked / ready to eat smoked sausage; 1 (400 g) tin of chopped tomatoes; 200-250 g cooked king prawns; 6 spring onions; Handful fresh parsley

spadget @spadget

Fresh but hearty and very filling and a great alternative for those who don't like chicken. Reheats well (with prawns taken out) so good for boxing up for lunches, I like it cold too.

spadget @spadget

Fresh but hearty and very filling and a great alternative for those who don't like chicken. Reheats well (with prawns taken out) so good for boxing up for lunches, I like it cold too.

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Ingredients

1 hour inc. prep

4 - 6 servings

1ring of chorizo or 1 pack of cooking chorizo
1onion
Cooking oil (I use sunflower)
2 stickscelery
2green peppers
1 tspdried marjoram
2 tspcajun seasoning
2 clovesgarlic
400 glong grain rice
1 litrechicken stock (made from oxo cubes is fine)
400 gcooked / ready to eat smoked sausage
1 (400 g)tin of chopped tomatoes
200-250 gcooked king prawns
6spring onions
Handfulfresh parsley

Saved

Steps

1 hour inc. prep

1

Dice the chorizo and fry without added oil, it should release plenty of oil if you start with a cold pan (you'll need a big saucepan or stock pot with a lid). Once it's well browned, take the chorizo out and place on some kitchen roll. Keep the oil for the next step.
2

Chop up the onion, garlic, celery and peppers and fry in the chorizo oil, add extra cooking oil if needed. Add the marjoram and cajun seasoning and continue until softened.
3

Add the rice and stir well while frying for a minute. Pour in the chicken stock and bring to the boil then cover and simmer for 15 minutes.
4

Dice the sausage and add to the pan along with the chorizo and chopped tomatoes. Cook for another 5 to 10 minutes with the lid on until the liquid is absorbed.
5

Mix in the prawns and cover with the heat off for a minute or two. This should be enough to heat the prawns through without overcooking them.
6

Serve with a generous amount of mixed chopped spring onions and parsley.