Pork and prawn jambalaya
- Published: 31 Aug 10
- Updated: 4 Mar 25
This Creole pork and prawn jambalaya recipe can be cooked quickly thanks to our speedy recipe. Replace the sausage and prawns with a pack of fresh mixed seafood, if you like.
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Ingredients
- 190g (about 3) Cajun sausages (we like Biloxi Louisiana), skin removed, quartered
- 1 tbsp olive oil
- 1 onion, chopped
- 1 green chilli, sliced
- 1 tsp cayenne pepper
- 1 red pepper, sliced
- 400g Seasoned Pioneers Cajun Jambalaya Sauce
- 100g raw peeled prawns
- 250g Tilda Steamed Pure Basmati Rice, heated according to pack instructions
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Method
- Place a large pan over a medium-high heat. Roll the sausage pieces into balls, brown, then remove. Heat the oil in the pan, add the onion, then lower the heat. Soften for 5 minutes. Add the chilli, cayenne and pepper, fry for 2 minutes, then pour in the Jambalaya sauce and 100ml water. Bring to a boil, then add the prawns and sausage balls, and stir in the hot steamed rice. Heat through for 2 minutes, then serve.
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- Recipe from September 2010 Issue
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