Prawn and Sausage Gumbo
with rice
The quantities provided above are averages only.
Ingredients
160 grams
Prawns
(Contains: Crustaceans)
450 grams
Irish Pork Sausages
(Contains: Sulphites, Wheat)
150 grams
Rice
2 sachet(s)
Cajun Spice Mix
(Contains: Sulphites)
1 unit(s)
Bell Pepper
1 unit(s)
Onion
1 pack(s)
Passata
1 unit(s)
Scallion
Not included in your delivery
to taste
Salt
to taste
Pepper
to taste
Oil
to taste
Water
to taste
Sugar
Nutrition Values
Utensils
Cooking steps
Rinse the rice to remove excess starch. Pour 300ml cold salted water (per 2P) into a medium pot with a tight-fitting lid. Stir in the rice and bring to the boil. Once boiling, lower the heat to medium, cover, and cook for 10 mins. Remove from the heat. Keep covered for 10 mins or until ready to serve (the rice will continue to cook in its own steam).
Halve, peel and chop the onion into small pieces.
Halve the pepper and discard the core and seeds. Chop into 2cm chunks.
Trim and thinly slice the scallions.
Thinly slice sausage into 2cm rounds.
IMPORTANT: Wash hands and equipment after handling raw meat.
Heat a large drizzle of oil in a large pan over medium-high heat. Add bell peppers, cajun spice mix, sliced sausages and onion and cook, tossing, until softened, 6-8 mins. Season with salt and pepper.
Then add the smoky base paste, passata, prawns and 50ml water (per 2p). Cover and cook for 6-8 mins, until the prawn and sausages are cooked. Add a splash of water, if required, to loosen the sauce. Season to taste with salt, pepper and sugar.
IMPORTANT: Sausages are cooked when browned on the outside and no longer pink in the middle.
IMPORTANT: Wash hands and equipment after handling raw prawns. Prawns are cooked when pink on the outside and opaque in the middle.
Divide rice between plates and top with prawn and sausage gumbo. Scatter over the sliced scallion.
