Creole-style prawn kebabs with jambalaya rice
Serves: 4
Prep time: 30 minsTotal time: 
Recipe photograph by Martin Poole
Creole-style prawn kebabs with jambalaya rice
Blending influences from Europe, Africa and America, Creole cooking is known for its warm sunshine flavours, bursting with herbs and spices
Serves: 4
Prep time: 30 minsTotal time: 
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Nutritional information (per serving)
Calories
862Kcal
Fat
46gr
Saturates
22gr
Carbs
61gr
Sugars
11gr
Fibre
4gr
Protein
50gr
Salt
2.7gr
Sarah Akhurst
Our Food Director Sarah is a food obsessive, and spends most of her time scoping out the latest food trends, experimenting in her own kitchen, or making her family wait to eat while she photographs every dinner she makes for the 'gram! A complete Middle Eastern food junkie, she is never far from a good shawarma marinade, a pinch of Aleppo chilli or a sprig of dill
See more of Sarah Akhurst’s recipes
Sarah Akhurst
Our Food Director Sarah is a food obsessive, and spends most of her time scoping out the latest food trends, experimenting in her own kitchen, or making her family wait to eat while she photographs every dinner she makes for the 'gram! A complete Middle Eastern food junkie, she is never far from a good shawarma marinade, a pinch of Aleppo chilli or a sprig of dill
See more of Sarah Akhurst’s recipes
Ingredients
- 1 x 600g pack frozen raw shell-on jumbo prawns, defrosted
- juice of ½ lemon, plus wedges to serve
- handful of parsley, roughly chopped
For the Creole butter
- 125g salted butter
- 2 garlic cloves, crushed
- 1 tsp cayenne pepper
- 2 tsp smoked paprika
- 1 tsp dried oregano
- 2 tbsp fresh thyme leaves
- 50g sundried tomatoes, finely chopped
For the jambalaya rice
- 1 tbsp rapeseed oil
- 1 onion, diced
- 2 celery sticks, diced
- 1 red pepper, diced
- 1 green pepper, diced
- 1 tsp dried thyme
- 1 tsp dried oregano
- 2 bay leaves
- 1 tbsp paprika
- ¼ tsp cayenne pepper
- 160g smoked sausage*, sliced
- 1 x 400g tin chopped tomatoes
- 250g long grain rice
- 400ml chicken stock* (made using ½ stock pot or cube)
Step by step
Get ahead
You can prepare the Creole butter at least a couple of hours ahead of time; re-melt if necessary before using to baste the prawns on the barbecue.
- To make the rice, heat the oil in a large, lidded pan and fry the onion, celery and peppers for 6-8 minutes, until soft. Add the herbs, spices and sausage and cook for a further few minutes. Add the chopped tomatoes, rice and stock. Bring to a low simmer, then cover and cook for 15-20 minutes, until all of the liquid has been absorbed and the rice is cooked. Keep warm while you cook the kebabs.
- Heat the barbecue for direct cooking (coals spread out evenly). Discard the heads from the prawns and thread the remainder onto 4 metal kebab skewers.
- To make the Creole butter, melt one third of the butter in a small pan and fry the garlic on a low heat for 2 minutes, without letting it colour. Add all the spices, herbs and sundried tomatoes and cook for 2 minutes, then add the remaining butter and let it melt.
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When you’re ready to cook the kebabs, brush the prawns all over with some of the Creole butter and barbecue for 4-5 minutes, turning occasionally and basting with more butter as they cook. Transfer the cooked kebabs to a platter and squeeze over the lemon juice. Pour over the remaining butter sauceand garnish with parsley and lemon wedges. Serve with the rice.
*Use gluten-free stock and check your smoked sausage is gluten-free, if required.
