Creole seasoning (makes lots)

15g ground black pepper

20g salt

20g garlic powder

30g smoked paprika

15g onion powder

15g cayenne

15g dried oregano

15g dried thyme

450g king prawns

225g smoked Andouille or similar sausage

1 diced onion

1 stick celery, diced

1 red pepper, diced

few sprigs thyme

2 cloves garlic

20ml Worcestershire sauces

1 bay

15g of the above creole seasoning

400g tin chopped tomatoes

7g chicken stock powder

garnish with parsley and spring onions and serve with rice


1. Toss the prawns in the seasoning, fry 2 minutes, remove, then cook the onion and celery for 2 minutes

2. Remove, add the sausage, fry 3 minutes

3. Add everything else (including remaining spice mix)

4. Bring to the boil, simmer 15 minutes

5. Add the prawns and sausage, cook 2-3 minutes

6. Serve with rice etc