Prawn and Sausage Jambalaya

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


January-February 2012 | By Katherine Jao
Prawn and Sausage Jambalaya
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at a glance

Main Ingredient

Rice and Grains

Type

Side Dishes

Preparation Time

00:00:00


Date Published

January-February 2012

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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