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Sausage, chicken and prawn stew

Sausage, chicken and prawn stew

Total Time
5 hr
30 min
4 hr 30 min


Olive oil

1 tbs

Extra lean chicken sausage(s)

250 g, sliced

Red capsicum

1 medium, finely chopped

Yellow capsicum

1 cup(s), finely chopped

Brown onion

1 medium, finely chopped


1 stick(s), stalk, finely chopped

Plain flour

1½ tbs

Chicken stock

1 cup(s), (250ml)

Skinless chicken breast

500 g, cut into 3cm chunks

Canned diced tomatoes

1 400g can, (1 x 400g can)


10 individual, cut into 2cm pieces


1 tsp, Cajun variety

Raw peeled prawns

250 g, King variety, peeled and deveined

Green shallot(s)

3 individual, thinly sliced

Chilli sauce

1½ tbs


  1. Heat oil in a large heavy non-stick frying pan over medium-high heat. Add sausages and cook, turning for 3 minutes or until browned. Transfer to a 4.5 litre (18-cup) slow cooker.
  2. Reduce heat to medium. Add capsicums, onion, and celery to pan and cook, stirring, for 5 minutes or until vegetables have softened. Sprinkle flour over vegetables and cook, stirring, 1 minute. Stir in stock and bring to the boil, scraping up browned bits from bottom of pan. Reduce heat and simmer 3 minutes. Transfer to slow cooker.
  3. Add chicken, tomatoes, okra and Cajun seasoning to slow cooker, stirring to mix well. Cover and cook 4 hours on low or until chicken is cooked through and vegetables are tender. Taste and season with additional Cajun seasoning, if desired.
  4. Add prawns to slow cooker, stirring to mix well. Cover and cook for 20 minutes or until prawns are just cooked. Sprinkle stew with shallots and serve with hot sauce.


SERVING SUGGESTION: Serve with brown rice, if desired.