Pork and prawn jambalaya

  • Portion size: Serves 3
  • Takes 10 minutes to make, 15 minutes to cook
  • Difficulty: easy

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

  1. 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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