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Ингредиенты
- 16 x uncooked tiger prawns (shells on)
- 1 dsh extra virgin olive oil
- 2 lrg freerange chicken breasts skin on cut into chunks
- 1/2 tsp each salt and garlic salt
- 1/4 tsp cayenne pepper
- 2 tsp paprika black pepper
- 4 Tbsp. flour
- 100 gm butter
- 3 x onions minced
- 4 stk celery minced
- 2 x red peppers deseeded and minced
- 4 sprg thyme
- 4 x fat clv garlic minced
- 2 x semicured spicy pork sausages minced
- 500 ml chicken stock handful flat parsley leaves minced
Инструкции
- Drop the prawns into 1 litre of boiling water and simmer for 2 min.
- Strain keeping the cooking water and wipe out the pan.
- Remove the shells and heads then crush these in a mortar or possibly briefly blast in a food processor they must stay chunky.
- Return the crushed bits to the pan add in a dash of extra virgin olive oil and sear over a high heat till blistered.
- Next pour the cooking water over them and gently bubble half covered for half an hour to make a stock.
- Strain it to give about 500ml of liquid.
- Meanwhile toss the chicken with the salts cayenne pepper paprika and a good twist of pepper.
- Sprinkle over half of the flour and toss again till everything is coated.
- Heat a third of the butter with a dash of oil and fry the chicken on all sides to brown it (but not cook through) then transfer it to a casserole pan.
- Next fry the onions celery peppers thyme and garlic in a third more of the butter till softened.
- Sprinkle over the remaining flour add in more of the butter and cook stirring frequently till the vegetables start to brown.
- Next stir in the sausage. then pour the mix over the chicken in the casserole. Cook over a medium heat then slowly add in the prawn and chicken stocks stirring constantly.
- Turn the heat to low half cover and bubble for an hour stirring frequently and scraping the bottom of the pan.
- Stir through the prawns and parsley 2 to 3 min before serving.
- Serve on boiled rice and with a few parsley leaves.
- For suppliers see cajun suppliers.
- Serves 4
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 272g | |
| Recipe makes 4 servings | |
| Calories 266 | |
| Calories from Fat 187 | 70% |
| Total Fat 21.26g | 27% |
| Saturated Fat 13.08g | 52% |
| Trans Fat 0.0g | |
| Cholesterol 54mg | 18% |
| Sodium 666mg | 28% |
| Potassium 368mg | 11% |
| Total Carbs 17.1g | 5% |
| Dietary Fiber 4.0g | 13% |
| Sugars 4.09g | 3% |
| Protein 3.81g | 6% |
