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Sausage and Prawn Jambalaya

We think that everyone gathered about your table will love this delicious dish! Flavorful pork sausages are combined with succulent shrimp and savoury rice, and bright red peppers add a beautiful pop of color to complement the medley — who could resist? Feel free to sprinkle in some fresh herbs should you have any at hand, but really, this dish is pretty perfect as is!

Sausage and Prawn Jambalaya

6 good quality pork sausages (or substitute a lower-fat chicken sausage, if you like)
olive oil, if necessary
1 onion, chopped
1 red bell pepper, chopped
2 garlic cloves, crushed
1 tbs. sweet smoked paprika
9 oz. long-grain rice
14 oz. can chopped tomatoes, with their juices
14-18 fl. oz. chicken stock
9 oz. uncooked large shrimp, peeled and de-veined

Cook the sausages in a large, deep, lidded frying pan until golden all over, then remove and set aside. Add a little oil (unless there is enough fat from the sausages in the pan) and gently cook the onions for 5 minutes until soft. Add the pepper, garlic, and paprika, and cook for a few minutes more, then stir in the rice, mixing to coat all the grains well. Tip in the tomatoes and enough stock to just cover the rice. Simmer with the lid on for 20-25 minutes, or until the rice is nearly tender. Add more stock if you need to during cooking.

About 5 minutes before the end of the cooking time, slice the sausages and return them to the pan. Nestle the shrimp in, cover the pan and continue to cook until the sausages are heated through and the shrimp is pink. Season well and serve immediately.

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