Sausage & Prawn Jambalaya
In this flavorful one-pan dish, juicy pork sausages infuse their delicious taste into every bite, complemented by a medley of onions, peppers, and garlic. The rich smoked paprika adds a fragrant warmth to the easy-cook long grain rice, cooked in a vibrant blend of tomatoes and chicken stock. Tender king prawns bring a delightful seafood twist to this hearty meal, creating a satisfying and savory combination that is perfect for any occasion.
— Constant Cookbook
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 tomatoes with garlic & herbs
- 400-500ml chicken stock
- 260g pack cooked and peeled king prawns
Instructions
- 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.
Cook Time
35M
Prep Time
PT10M
Yield
Serves 4
Nutrition
- Calories: 626 calories
- Fat Content: 21 grams fat
- Saturated Fat Content: 7 grams saturated fat
- Carbohydrate Content: 74 grams carbohydrates
- Sugar Content: 9 grams sugar
- Fiber Content: 4 grams fiber
- Protein Content: 32 grams protein
- Sodium Content: 2.9 milligram of sodium
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