Sausage, chicken and prawn stew
3
Points®
Total time: 5 hr • Prep: 30 min • Cook: 4 hr 30 min • Serves: 6 • Difficulty: Easy
Ingredients
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
Celery
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)
Okra
10 individual, cut into 2cm pieces
Seasoning
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
Instructions
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.
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