Creole Jambalaya
If you’re looking for a quick and easy meal with big flavours, this dish is for you! The tomato, paprika and garlic make it bold without any spice – so it’s guaranteed to please the whole family. Grab a pack of our snags and give it a go!
what you need
- 1 pack of Three Aussie Farmers Louisiana Sausages, sliced
- 300g SunPork Fresh Foods pork scotch fillet steak, diced
- 1 Tbsp. extra-virgin olive oil
- 1 brown onion, diced
- 2 capsicums, diced
- 1 tsp. dried oregano
- 2 cloves garlic, minced
- 2 Tbsp. tomato paste
- 2 cups chicken stock
- 400g crushed tomatoes
- 1 cup white rice
- ½ tsp. celery salt
- ½ tsp. paprika
- 300g fresh prawns, peeled and deveined
- 2 shallots, thinly sliced
- Salt and pepper, to taste
how to make it
- In a large pot over med. heat add oil, when hot add onion and capsicums and cook until soft.
- Add pork meat, sausages, oregano, salt and pepper and cook until golden.
- Add garlic and tomato paste and cook for approx. 1 min or until fragrant.
- Add stock, crushed tomatoes, rice, celery salt and paprika.
- Reduce heat to low and simmer covered for approx. 20 mins until the rice is cooked and liquid is mostly absorbed.
- Add prawns and cook for approx. 4 mins until pink.
- Mix in shallots before serving.
Dan & Steph’s love affair with American BBQ goes way back, and this Louisiana style snag is true to its Southern United States origins.
Packed with traditional Cajun flavours like garlic, paprika and thyme – it has a mild spice kick and a load of flavour to make your next barbie something special!
