PRAWN JAMBALAYA

Preparation Method :

• Put the prawn heads, shells and tails in a large saucepan with half of the onion, half the celery, the wine and 1 litre (35 oz / 4 cups) water.
• Bring to the boil, then reduce the heat and simmer for 20 minutes. Strain through a fine sieve, reserving the prawn stock.
• Heat the oil in a large, wide saucepan and cook the sausage for 5 minutes, or until browned. Remove from the pan with a slotted spoon and set aside.
• Add the remaining onion and celery, and the red capsicum to the pan and cook, stirring occasionally, for 5 minutes.
• Add the tomatoes, cayenne pepper, dried herbs and ½ teaspoon freshly ground black pepper and bring to the boil.
• Reduce the heat and simmer, covered, for 10 minutes. Return the sausage to the pan and add the rice and prawn stock.
• Bring back to the boil, reduce the heat and simmer, covered, for 25 minutes, or until almost all the liquid has been absorbed and the rice is tender.
• Add the prawns and stir through gently. Cover and cook for another 5 minutes, or until the prawns are pink and cooked through.