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.
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.
- 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
- Heat the olive oil in a skillet on a medium medium-high heat.
- 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.
- Put the skillet back on heat and fry the onion and sausage until the sausage is browned, about 7 minutes.
- Add the garlic to the skillet and cook for another minute or so.
- Add in the tomatoes, capsicum (bell pepper), zucchini, cajun seasoning, sriracha sauce and chicken stock and bring to the boil.
- 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.
- Toss the prawns (shrimp) back in and warm through.