Inspired by Spanish paella, this New Orleans specialty is a rustic dish is richly-flavoured in herbs and sausages, and garnished with juicy prawns.
|Cooking Time||1.5 hours|
|Recipe by||Josephine Huang|
- 1 tbsp vegetable oil
- 200g chorizo sausage
- 1 onion, finely chopped
- 1 rib celery, finely chopped
- 1 red capsicum, stemmed, seeded, and finely chopped
- 5 garlic cloves, finely chopped
- 11/2 cups Heavenly Rice
- 1/2 tsp fresh thyme, chopped
- 1 x 400g can diced tomatoes, drained with 1/4 cup juice reserved
- 1 cup canned abalone broth
- 11/2 cup canned chicken broth
- 400g tiger prawns, peeled and deveined
- 2 tbsp fresh parsley, chopped
- Heat the oil in a large pot over medium-high heat. Add the sausage and cook until lightly browned, about 3 minutes. Transfer the sausage to a paper towel-lined plate, leaving the oil in the pot.
- Add the onion, celery, and capsicum to the oil in the pot. Cook until the vegetables are soft, about 5 minutes. Stir in the garlic and cook for 15 seconds.
- Stir in the rice and thyme, and cook for 1 minute. Stir in the tomatoes, the reserved juice, abalone broth, chicken broth, and browned sausage. Bring to the boil, scraping up any browned bits. Reduce heat to low, cover, and cook for 25 minutes, stirring occasionally.
- Scatter the prawns over the rice and continue to cook, covered, until the rice is tender and the prawns are cooked, about 5 minutes longer. Stir in the parsley, and serve.