Avocado, prawn and sausage jambalaya recipe Recipe - Better Homes & Gardens Australia

Name: Avocado, prawn and sausage jambalaya recipe Recipe - Better Homes & Gardens Australia
Total time: 90 min
Ingredients: 2 smoked sausages (use any smoked sausage, including double-smoked kransky, chorizo or kielbasa); 2 rashers bacon, finely sliced; ¼ cup extra virgin olive oil; 300g chicken thigh fillets, diced; 300g medium green prawns, peeled, tails on; 1 bunch thyme leaves, picked; 2 brown onions, finely diced; 8 cloves garlic, minced; 2 cups white long grain rice; 1 green capsicum, diced; 1 red capsicum, diced; 2 sticks celery, sliced; 2 Tbsp Cajun spice mix; 1L chicken stock; 2 Tbsp tomato paste; Seasalt flakes and freshly ground black pepper, to season; 2 ripe avocados, mashed, plus extra slices, to serve; 4 green shallots, finely sliced; Lemon wedges and sour cream, to serve

www.bhg.com.au

Savour the flavours of avocado prawn sausage jambalaya. A delicious, hearty dish combining fresh ingredients and bold spices for a taste sensation.

View full recipe on www.bhg.com.au

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Ingredients

2 smoked sausages (use any smoked sausage, including double-smoked kransky, chorizo or kielbasa)
2 rashers bacon, finely sliced
¼ cup extra virgin olive oil
300g chicken thigh fillets, diced
300g medium green prawns, peeled, tails on
1 bunch thyme leaves, picked
2 brown onions, finely diced
8 cloves garlic, minced
2 cups white long grain rice
1 green capsicum, diced
1 red capsicum, diced
2 sticks celery, sliced
2 Tbsp Cajun spice mix
1L chicken stock
2 Tbsp tomato paste
Seasalt flakes and freshly ground black pepper, to season
2 ripe avocados, mashed, plus extra slices, to serve
4 green shallots, finely sliced
Lemon wedges and sour cream, to serve