Prawn and Sausage Jambalaya
 
Prep time
Cook time
Total time
 
Serves: 1
Ingredients
  • 1 andouille sausage, sliced
  • 6 - 8 large prawns, peeled and deveined
  • ½ green pepper, diced (approximately ½ cup)
  • 1 stalk celery, diced (approximately ½ cup)
  • ½ onion, diced (approximately ½ cup)
  • 1 tomato, diced (approximately ½ cup)
  • 2 cloves garlic, minced
  • ½ tsp worcestershire sauce
  • ¼ - ½ tsp Tabasco sauce
  • ½ tsp creole seasoning
  • ¼ tsp file powder
  • ¾ cup white rice
  • 1½ cups chicken broth
  • 1 tbsp canola oil
  • salt and pepper to taste
  • 1 scallion, sliced for garnish (optional)
Instructions
  1. In a medium sauce pot over Medium heat, add the canola oil.
  2. When shimmering, add the sausage.
  3. Brown the sausage and remove using a slotted spoon, approximately 3 minutes.
  4. Add the onion, celery, and green pepper.
  5. Add a heavy pinch of salt and a few grinds of black pepper.
  6. Sweat the vegetables until the onions are translucent, approximately 3 - 4 minutes.
  7. Add the garlic and cook until fragrant, approximately 1 minute.
  8. Add the creole seasoning and stir to distribute.
  9. Add the worcestershire sauce and Tabasco sauce, stir to distribute.
  10. Add the rice and stir to coat with the seasoned oil and sauces.
  11. Add the chicken broth and stir to combine.
  12. Increase the heat to achieve a strong simmer.
  13. Add the tomato, prawns and file powder, stirring to combine.
  14. Cover and reduce the heat to Low/Medium-Low and simmer until the rice has absorbed the liquid, approximately 20 - 25 minutes.
  15. When done, fluff gently and serve with scallions sprinkled on top.
Notes
You can substitute the prawns with chicken. Just cook the chicken along with or after the andouille sausage and remove to be added before cooking the rice.
Recipe by Cooking 4 One at https://www.cooking-4-one.com/2017/01/25/prawn-and-sausage-jambalaya/