Creole Shrimp and Sausage Skillet with Rice
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Ingredients
- 400 g raw king prawns, peeled and deveined
- 300 g andouille sausage
- 1 onion, sliced
- 1 green pepper, sliced
- 3 garlic cloves
- 400 g tinned chopped tomatoes
- 1.5 tsp cajun seasoning
- 300 g long-grain white rice
- 200 ml fish stock
Nutrition (per serving)
- Calories
- 623 kcal
- Protein
- 37 g
- Carbohydrate
- 68.8 g
- of which sugars
- 7.3 g
- Fat
- 21.4 g
- of which saturates
- 7.3 g
- Fibre
- 3.5 g
- Salt
- 2.98 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Slice the andouille sausage and fry in a large pan for 5 minutes until browned, then lift out.
- 2
Add the onion and green pepper to the pan and cook for 7 minutes until softened, then add the garlic cloves and cajun seasoning and cook for 1 minute.
- 3
Stir in the tinned chopped tomatoes and fish stock and simmer for 10 minutes.
- 4
Return the sausage to the pan, add the king prawns, and cook for 3-4 minutes until the prawns are pink and cooked through.
- 5
Meanwhile, cook the long-grain white rice according to the pack instructions, and serve the skillet mixture spooned over it.
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