Prawn (Shrimp) and Sausage Casserole

Prawn (shrimp) and sausage casserole

I love a good paella and thought it about time I give its relative the jamabalaya a whirl.  I mean what is there not to love about a wonderful one pot dinner with rice and tasty morsels.  I started looking for recipes on pinterest and was struggling to find one that didn’t have an ingredient that I thought was going to be tricky to get here in Canberra.  Things like creole seasoning which I could probably have found a recipe for.

I knew I was unlikely to find andouille sausages and that I was going to have to substitute for them. I finally found this recipe on kitchme which had Cajun seasoning and the major supermarket website said they could help me out with that.  I was so focussed on being able to buy everything listed in the recipe I failed to notice it was called low carb and had no rice.  Sunday rocked around and I was getting ready to cook and was wondering when I put the rice in.  I finally caught on that it was low carb because there was no rice.  Silly I know.  To reduce confusion I am calling this prawn (shrimp) and sausage casserole.

Prawn (shrimp) and sausage casserole

So I have yet to really make a jambalaya but regardless this recipe is amazing and very filling.  I am not really your low carb kind of girl, growing up carbs came with most dinners.  But this recipe was damn good and filling.  Added bonus being veggies included.  I used what the butcher was calling a spicy Texan sausage and I have no idea what it had in it.  But the recipe had lovely tomato and smoky flavours.

I skipped the chicken and just went with prawns (shrimp).  I bought prawn meat and have added the extra cooking step for that in the recipe.  Just cooking a single serve, the cook times in the original recipe were way off so I have adjusted them in the recipe below – this often happens when you reduce the amount you are cooking so if you are making for more than one, the original recipe is the place to head to.

Prawn (Shrimp) and sausage casserole
Prep time: 
Cook time: 
Total time: 
Serves: 1
This prawn (shrimp) and sausage casserole is a great low carb recipe for one.
  • 1 tsp olive oil
  • ¼ of a brown onion, diced
  • ½ a texan chili sausage (about 75g), cut into bite sized pieces
  • 1.5 tsps of minced garlic (equal to about 1 and a half cloves)
  • 100g of canned diced tomatoes
  • ½ a green capsicum (bell pepper), diced
  • ½ a zucchini, diced
  • ½ tbs of cajun seasoning
  • ¼ tsp of sriracha sauce
  • ¼ cup of chicken stock
  • 200g of prawn meat
  1. Heat the olive oil in a skillet on a medium medium-high heat.
  2. Add the prawn meat and cook for a few minutes until the prawns turn pink. Take them off the heat and pop in a bowl as soon as they turn pink on both sides as the prawns will continue to cook.
  3. Put the skillet back on heat and fry the onion and sausage until the sausage is browned, about 7 minutes.
  4. Add the garlic to the skillet and cook for another minute or so.
  5. Add in the tomatoes, capsicum (bell pepper), zucchini, cajun seasoning, sriracha sauce and chicken stock and bring to the boil.
  6. Turn down the heat and let simmer for about 7 minutes until most of the liquid has evaporated. Keep an eye on this as the liquid will evaporate pretty quickly.
  7. Toss the prawns (shrimp) back in and warm through.
Nutrition Information
Calories: 530



More Recipes