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Photo of Chicken sausage and prawn jambalaya by WW

Chicken sausage and prawn jambalaya

8
Points®
Total Time
1 hr 10 min
Prep
20 min
Cook
50 min
Serves
8
Difficulty
Moderate
This Cajun-inspired rice dish is a one pan wonder that’s perfect soul food, and makes for a hearty winter meal.

Ingredients

Sausage, chicken, raw

225 g

Brown onion

2 medium, finely chopped

Red capsicum

2 medium, roughly chopped

Garlic

4 clove(s), crushed

Dried oregano

2 tsp

Smoked paprika

2 tsp

Ground cayenne pepper

¼ tsp

Arborio rice

350 g

Chicken stock cube

2 individual, gluten-free variety, to make 1L (4 cups) stock

Canned diced tomatoes

2 400g can, (2 x 400g cans)

Fresh thyme

1 tsp, (3 sprigs)

Raw peeled prawns

450 g, peeled, deveined

Frozen green peas

1½ cup(s), (180g), thawed

Fresh flat-leaf parsley

¼ cup(s), chopped

Lemon juice

2 tbs

Oil spray

1 x 3 second spray(s)

Instructions

  1. 1 Lightly spray a large, deep non-stick frying pan with oil and heat over medium-high heat. Cook sausages, turning occasionally, for 8-10 minutes or until cooked. Transfer to a plate, cool slightly, then cut diagonally into thick slices. Drain off any fat remaining in the pan.
  2. Heat the same pan over medium heat. Add onions, capsicum and 2 tablespoons water, cook, stirring occasionally, for 6-8 minutes or until softened and lightly golden. Add garlic, oregano and spices, cook, stirring, for 1-2 minutes until fragrant.
  3. Stir in rice to coat with spices, then stir in stock, tomatoes and thyme. Season with salt and pepper and bring to a simmer. Cook, covered, for 20 minutes. Stir in sausages, prawns and peas. Cook, covered, for a further 5-7 minutes or until rice, peas and prawns are cooked and liquid has been absorbed.
  4. Remove from heat and discard thyme sprigs. Season with salt and pepper and stir in parsley and lemon juice.

Notes

Tip: Arborio is a short grain rice that absorbs liquid well. You can substitute for medium grain rice, if preferred. To serve: Divide half of the jambalaya among 4 bowls, then scatter over a little extra chopped parsley and serve with lemon wedges. To freeze: Place the remaining jambalaya in a reusable container and freeze for up to 2 months. Defrost overnight in the fridge and reheat over low heat on the stovetop, adding a splash of water, until thoroughly heated through.

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