Jambalaya - Dinner Recipe | BCLIQUOR

Ingredients

• 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