Creole-style prawn kebabs with jambalaya rice recipe | Sainsbury`s Magazine

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
• 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
• 1 tbsp rapeseed oil
• 1 onion, diced
• 2 celery sticks, diced
• 1 red pepper, diced
• 1 green pepper, diced
• 1 tsp dried thyme
• 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)