PRAWN AND SAUSAGE JAMBALAYA
PREP TIME: 30 MINS
COOK TIME: 35 MINS
SERVES 6 (AS A MAIN)
2 Tbsp olive oil
350g Peppercorn Extra Lean Beef Sausages
2 large green capsicums, chopped
2 brown onions, chopped
3 stalks celery, sliced
6 cloves garlic, crushed
400g can no-added-salt chopped tomatoes
1 tsp smoked paprika
1 tsp dried oregano
1 tsp dried thyme Freshly ground black pepper
1/4 tsp chilli flakes
60ml (1/4 cup) dry white wine
2 tsp light margarine
350g green prawns, peeled and deveined with tails left intact
2 x 250g pkts cooked brown rice, heated following packet directions
Celery leaves, to serve (optional) Lemon wedges, to serve
1 Heat oil in a large non-stick frying pan over medium heat. Add sausages and cook, turning often, for 10 minutes, or until just cooked. Remove from pan. Set aside to cool. Slice.
2 Add capsicum, onion, celery and garlic to pan. Cook, stirring occasionally, for 8-10 minutes, or until tender and starting to brown. Add sliced sausages, chopped tomatoes, paprika, oregano, thyme, pepper and chilli flakes. Bring to the boil. Reduce heat to medium and simmer for 4 minutes. Add wine and margarine. Simmer for 2-3 minutes, or until sauce thickens slightly.
3 Add prawns to pan. Cover and cook for 2-3 minutes, or until prawns are tender. Divide rice among serving plates. Spoon over prawn mixture. Top with celery leaves, if using. Serve with lemon wedges.
Make ahead
هذه القصة مأخوذة من طبعة September - October 2020 من Diabetic Living Australia.
ابدأ النسخة التجريبية المجانية من Magzter GOLD لمدة 7 أيام للوصول إلى آلاف القصص المتميزة المنسقة وأكثر من 9,000 مجلة وصحيفة.
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هذه القصة مأخوذة من طبعة September - October 2020 من Diabetic Living Australia.
ابدأ النسخة التجريبية المجانية من Magzter GOLD لمدة 7 أيام للوصول إلى آلاف القصص المتميزة المنسقة وأكثر من 9,000 مجلة وصحيفة.
بالفعل مشترك? تسجيل الدخول
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