Pork and prawn jambalaya

Name: Pork and prawn jambalaya
Yield: Serves 3
Cuisine: American recipes
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

Published: 31 Aug 10
Updated: 18 Mar 24

Test kitchen approved

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.

Serves 3
Takes 10 minutes to make, 15 minutes to cook

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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

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.

Recipe from September 2010 Issue

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Pork and prawn jambalaya

Ingredients

Method

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