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Sausage & prawn jambalaya

Sausage & prawn jambalaya

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Rating: 4 out of 5.16 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

A spicy rice one-pot, inspired by Cajun and Creole cuisine with sweet, smoky paprika

Nutrition: per serving
NutrientUnit
kcal626
fat21g
saturates7g
carbs74g
sugars9g
fibre4g
protein32g
salt2.9g
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Ingredients

Method

  • STEP 1

    Fry the sausages in a large, deep, lidded frying pan until golden all over, then remove and set aside. Heat a little oil (unless there is enough fat from the sausages already in the pan) and gently cook the onion for 5 mins until soft.

  • STEP 2

    Add the pepper, garlic and paprika, and cook for a few mins more, then stir in the rice, mixing to coat all the grains well. Tip in the tomatoes and enough stock to just cover the rice. Simmer with the lid on for about 10-12 mins until the rice is tender. Add more stock if you need to during cooking.

  • STEP 3

    About 5 mins before the end of the cooking time, slice the sausages and return them to the pan. Cover and continue to cook until the rice is tender. Stir through the prawns, put the lid on and leave to heat through. Season and serve immediately.

Goes well with

Recipe from Good Food magazine, May 2013

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Overall rating

Rating: 4 out of 5.16 ratings
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