175 g (6 oz) andouille, kabanos or other smoked sausage, sliced
1 onion, finely chopped
2 celery sticks, chopped
1 green pepper, chopped
2 garlic cloves, finely chopped
1/2 teaspoon cayenne
200 g (7 oz) white long-grain rice
200 g (7 oz) can chopped tomatoes
500 ml (17 fl oz) fish or chicken stock
1 bay leaf
leaves from 1 thyme sprig, chopped
300 g (10 oz) raw peeled large prawns
Tabasco sauce, to taste
salt and pepper
Heat the oil in a large, heavy-based saucepan. Add the sausage and cook for 3 minutes until browned. Add the onion, celery, green pepper and garlic and cook until softened. Add the cayenne followed by the rice and stir around the pan until well coated.
Add the tomatoes to the pan, followed by the stock and herbs, then season. Bring to the boil, then cover and simmer for 15 minutes. Stir in the prawns, add a few drops of Tabasco sauce and leave to cook for a further 3–5 minutes until cooked through.