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Ingredients
- 1 kg large green prawns in the shell
- 1 small onion, chopped
- 1 celery stalk, chopped
- 1 cup dry white wine
- 4 cups water
- ¼ cup vegetable oil
- 180 g spicy smoked sausage, sliced and quartered
- 120 g tasso (smoked ham), cut in 1 cm cubed
- 1½ cups chopped Cajun vegetables
- 1 red capsicum, cut in small diamonds
- 425 g can peeled tomatoes, chopped
- 3 teaspoons Cajun spice mix
- 2 bay leaves
- 2½ cups long grain white rice
- 3 spring onions, chopped
- 18 large oysters
Method
1. Peel and devein prawns. Place prawns heads, shells and tails in a pan with onion, celery, wine and 4 cups water, bring to the boil and simmer for 20 minutes, strain.
2. Heat oil in a large pan. Cook the sausage and ham for 5–6 minutes. Remove and keep warm. Add chopped Cajun vegetables and capsicum to pan and cook for 6–7 minutes until tender. Add tomatoes, Cajun spices and bay leaves and simmer for 15 minutes.
3. Return sausages and ham to pan and add rice and stock. Cook on moderate heat, covered, until liquid is absorbed, about 15 minutes.
4. Stir in prawns and spring onions, cook uncovered, stirring occasionally, for 4 minutes. Stir in oysters, serve.
