Prawn and smoked sausage creole
Once again I found some raw king prawns reduced so was looking for a recipe to make, I love the flavours of the Deep South in the USA and found this recipe which I had to tweak a bit to make it more UK friendly. If I say so myself it was delicious and my family loved it too. I know king prawns are expensive but you could use cooked prawns just add them right at the end so they don't over cook.
Creole seasoning isn't so easy to find here but I found a recipe online and made my own but I think you could use a pre made cajun seasoning and it would still be very tasty. A lot of recipes from this area use the 'holy trinity' of vegetables to start which is onion, celery and green pepper and this is no exception.
Prawn and smoked sausage creole
250g raw king prawns (or 250g pre cooked prawns)
1 tbsp vegetable oil
1 mattesons smoked sausage cut into slices
1 onion (chopped)
2 sticks celery (chopped)
1 green pepper (chopped)
1 tsp dried thyme
2 cloves garlic (crushed)
1 bay leaf
2 tsp creole or cajun seasoning
1 can (400g) chopped tomatoes
500ml vegetable or chicken stock (from a cube or stockpot is ok)
Place a large saucepan or stove top safe casserole on the hob on a medium heat and add a tsp of oil then fry off the prawns until pink (skip this step if using cooked prawns) then remove and set to one side.
Add the sliced sausage to the pan and fry until lightly browned then remove and set aside.
Add the rest of the oil and over a low/medium heat slowly fry the onions, celery, pepper , garlic and dried thyme until the vegetables are slightly softened, (Usually takes about 5-10 minutes) add the creole or cajun spice with the tomatoes and stock.
Bring to a boil then simmer for 15 minutes and then add back in the prawns and sausage (Or add the cooked prawns if using instead of the raw)
Cook for a few more minutes and taste if it needs anymore seasoning.
Serve over cooked rice or in a bowl with some crusty bread to soak to soak up the light sauce.
serves 4
