Chicken sausage and prawn jambalaya
8
Points®
Total time: 1 hr 10 min • Prep: 20 min • Cook: 50 min • Serves: 8 • Difficulty: Easy
This Cajun-inspired rice dish is a one pan wonder that’s perfect soul food, and makes for a hearty winter meal.
Ingredients
Sausage, chicken, raw
225 g
Brown onion
2 medium, finely chopped
Red capsicum
2 medium, roughly chopped
Garlic
4 clove(s), crushed
Dried oregano
2 tsp
Smoked paprika
2 tsp
Ground cayenne pepper
¼ tsp
Arborio rice
350 g
Chicken stock cube
2 individual, gluten-free variety, to make 1L (4 cups) stock
Canned diced tomatoes
2 400g can, (2 x 400g cans)
Fresh thyme
1 tsp, (3 sprigs)
Raw peeled prawns
450 g, peeled, deveined
Frozen green peas
1½ cup(s), (180g), thawed
Fresh flat-leaf parsley
¼ cup(s), chopped
Lemon juice
2 tbs
Oil spray
1 x 3 second spray(s)
Instructions
1
1 Lightly spray a large, deep non-stick frying pan with oil and heat over medium-high heat. Cook sausages, turning occasionally, for 8-10 minutes or until cooked. Transfer to a plate, cool slightly, then cut diagonally into thick slices. Drain off any fat remaining in the pan.
2
Heat the same pan over medium heat. Add onions, capsicum and 2 tablespoons water, cook, stirring occasionally, for 6-8 minutes or until softened and lightly golden. Add garlic, oregano and spices, cook, stirring, for 1-2 minutes until fragrant.
3
Stir in rice to coat with spices, then stir in stock, tomatoes and thyme. Season with salt and pepper and bring to a simmer. Cook, covered, for 20 minutes. Stir in sausages, prawns and peas. Cook, covered, for a further 5-7 minutes or until rice, peas and prawns are cooked and liquid has been absorbed.
4
Remove from heat and discard thyme sprigs. Season with salt and pepper and stir in parsley and lemon juice.
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