The BBC Good Food logo
Sausage & prawn jambalaya

Sausage & prawn jambalaya

By
A star rating of 4.2 out of 5.17 ratingsRate
loading...
Magazine subscription – Try your first 5 issues for only £5
  • 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
Advertisement

Ingredients

  • 6 good-quality pork sausages (we used pork & chilli)
  • sunflower oil , for frying
  • 1 onion , chopped
  • 1 red pepper , chopped
  • 2 garlic cloves , crushed
  • 1 tbsp sweet smoked paprika
  • 250g easy-cook long grain rice
  • 400g can chopped tomato with garlic & herbs
  • 400-500ml chicken stock
  • 260g pack cooked and peeled king prawn

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

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

A star rating of 4.2 out of 5.17 ratings
Advertisement
Advertisement
Advertisement

Sponsored content