CREOLE CAJUN JAMBALAYA

INGREDIENTS

• 450g smoked sausage, sliced
• 450g large prawns, peeled and deveined
• 1 tablespoon olive oil
• 1 large onion, diced
• 1 red bell pepper, diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 1 can diced tomatoes
• 1 ½  cups long-grain rice
• 3 cups chicken broth
• 2 tablespoons Cajun seasoning
• 1 teaspoon dried thyme
• 1 bay leaf
• Salt and pepper to taste
• Chopped green onions for garnish

METHOD

1. Cook the sausage: heat olive oil in a large pot or Dutch oven over medium heat. Add the sliced sausage and cook until browned, about 5 minutes. Remove and set aside.
2. Sauté aromatics: in the same pot, add the diced onion, red bell pepper, and celery. Sauté until softened, about 5 minutes. Add minced garlic and cook for an additional minute.
3. Combine ingredients: stir in the diced tomatoes (with their juice) and cook for 2 minutes. Add the rice and stir to coat with the tomato mixture.
4. Add liquids and seasonings: return the sausage to the pot. Pour in the chicken broth, and add Cajun seasoning, dried thyme, and bay leaf. Bring to a boil.
5. Simmer: reduce heat to low, cover, and simmer for 20 minutes, or until the rice is tender and has absorbed most of the liquid.
6. Add prawns: stir in the prawns, cover, and cook for another 5-7 minutes, or until the prawns are pink and cooked through.
7. Finish and serve: remove the bay leaf. Season with salt and pepper to taste. Garnish with chopped green onions and serve hot.