Jamaican Rice and Peas with Cajun Prawns

Remove shell of prawns but keep tail intact. Devein and set aside. In a bowl, mix cajun seasoning, vegetable oil, and water. Toss prawns in this mixture and leave to marinate in the refrigerator.

In another bowl, combine coconut milk, tomato sauce, and juice from red kidney beans. Add water to make 2 cups of liquid. Set aside.

Sauté garlic in olive oil until fragrant. Add onions and cook until soft. Add rice and coat well with oil. Add red kidney beans (what's referred to as "peas" in the recipe name), scallions, thyme, chili, and allspice.

Sauté garlic in olive oil until fragrant. Add onions and cook until soft. Add rice and coat well with oil. Add red kidney beans (what's referred to as "peas" in the recipe name), scallions, thyme, chili, and allspice.

Sauté garlic in olive oil until fragrant. Add onions and cook until soft. Add rice and coat well with oil. Add red kidney beans (what's referred to as "peas" in the recipe name), scallions, thyme, chili, and allspice.

When rice is almost cooked, heat oil in a pan and cook prawns until they curl and the color changes. Serve on top of hot rice.