SAUSAGE & PRAWN JAMBALAYA

Sausage & prawn jambalaya image

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

Provided by Lucy Netherton

Time 45m

Number Of Ingredients 10

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

Steps:

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.
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.
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.

Nutrition Facts : Calories 626 calories, Fat 21 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 74 grams carbohydrates, Sugar 9 grams sugar, Fiber 4 grams fiber, Protein 32 grams protein, Sodium 2.9 milligram of sodium