2 tbsp (30 ml) vegetable oil
1 lb (454 g) Andouille sausage, cut into ½-in (1.25 cm) slices
1 large yellow onion, diced
3 stalks celery, diced
1 green bell pepper, cored and diced
3 garlic cloves, minced
1 whole thyme sprig
1 bay leaf
1 tbsp (15 ml) tomato paste
2 tsp (10 ml) cayenne pepper
1 tbsp (15 ml) Cajun or Creole seasoning
2 cups (500 ml) long-grain white rice
1 x 28 oz (796 ml) can puréed tomatoes
3 cups (750 ml) chicken stock
salt and pepper, to taste
1 lb (454 g) peeled, deveined sustainable prawns
¼ cup (60 ml) thinly sliced green onion, for garnish
1 lemon, quartered, for garnish
- Preheat oven to 350 F (180 C).
- Heat a large Dutch oven over medium heat. Add oil and sausage and cook until lightly browned, about 2 minutes. Add onion, celery, pepper, garlic, thyme and bay leaf. Continue cooking until onion is soft and translucent, about 5 minutes.
- Add tomato paste, cayenne pepper and Cajun seasoning. Cook for another 2 to 3 minutes, until tomato paste has darkened and caramelized.
- Add rice, tomatoes and chicken stock. Stir to combine, then taste broth and season to taste with salt and pepper, if needed. Increase heat to high and bring to a boil. Turn off heat, cover with a lid and transfer to oven.
- Bake until liquid is absorbed and rice is tender, about 30 to 40 minutes. Place prawns in a single layer on top of rice. Cover and bake again for about 5 minutes.
- Remove from oven and let sit, covered, for 5 minutes, or until prawns are opaque and cooked through. Garnish with green onion and lemon wedges and serve.