SPICY SAUSAGE & PRAWN JUMBALAYA

• Pack Sausages

• 300g raw King Prawns, defrosted

• Tin of chopped Tomatoes

• 2 sticks Celery, chopped

• 1 large Onion, diced

• 1 large Red/Yellow Pepper

• 4 cloves Garlic, minced

• 1 tin Potts Chicken/Veg stock

• 350 g Rice: Short/Long/Brown

• Chilli: Fresh/Flakes/Powder/ Sauce

• 3 tbsp Olive Oil

• 1/2 tsp dried Thyme & Oregano

• 2 tsp Worcester sauce

Combine the chopped pepper, onion, and celery in a saucepan with a tbsp of oil and sautee until soft and transparent.

Stir in the dried herbs, garlic and some chilli. We would recommend adding a little now and more to taste once all ingredients have been combined. This dish can be as spicy as you like but do cater for your diner with the mildest palate! (Remove seeds from fresh chilli, you can also use a Cajun or Creole spice mix). • Add your tomatoes and Worcester sauce. Cook for another five minutes on a low heat, stirring occassionally.

Taste for heat, adding more chilli if desired. Add the stock and rice, bring to the boil and then reduce to a simmer. Cover with a lid and stir occasionally, continue to cook for around 20 minutes.

Slice the cooked sausage and stir through, cook for another five minutes, or until most of the liquid has been absorbed.

At this point add the prawns and stir through gently. Cover and continue to cook on a low heat until the prawns are cooked through and pink (about five minutes).

Season with salt and pepper, garnish with chopped parsley.

SERVING SUGGESTIONS: