New Orleans Jambalaya

cook 30 mins
  • 2 tablespoons vegetable oil
  • 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.
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