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Jul 8, 2012
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Prawn and Sausage Jambalaya

By: Katherine Jao


Prawn and Sausage Jambalaya

This rice dish is hearty and flavorful, perfect for a cozy dinner at home.

Serves 3 to 4

 

For Creole seasoning
1 tablespoon salt
1 tablespoon pepper
1 tablespoon paprika
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon oregano
1 tablespoon thyme
1 tablespoon cayenne pepper

3 tablespoons chopped white onions
3 tablespoons chopped celery
3 tablespoons chopped green onions
1/2 cup prawns, peeled, with tails left on
1 cup sliced chorizo
      (sausages like kielbasa and
       andouille can also be used)

1 tablespoon Creole seasoning (recipe above)
1 (14.5-ounce) can crushed tomatoes
salt and pepper to taste
3/4 cup uncooked white rice
3 cups chicken stock 

 

Make the Creole seasoning: In a bowl, combine all ingredients. Set aside.

Heat olive oil in a pot.  Saute onions, celery, and green onions. Add prawns and chorizo. Cook for 2 to 3 minutes. Season with Creole seasoning. Add tomatoes. Season with salt and pepper. Pour rice and chicken stock. Cook for 25 to 35 minutes or until rice is cooked.

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Photography by Kai Huang | Food Preparation by Katherine Jao | Styling by Elaine P. Lim

 




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  • Guest May 09 2013 @ 04:00am Report Abuse
       
    Hmmmm. Looks good, but one tablespoon of cayenne pepper is too much. That would make the dish really spicy. I'd say a dash or half a teaspoon will already do.
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