Cajun Prawns Saffron Rice FULL RES 4

Cajun Prawns with Saffron Rice

Serving size





For the Cajun seasoning

  • 1½ tsp paprika

  • 1 tsp salt

  • 1 tsp garlic powder

  • ¾ tsp cracked black pepper

  • ¼ tsp Truvia Original Sweetener

  • ½ tsp onion powder

  • ½ tsp dried oregano

  • ½ tsp cayenne pepper

  • ¼ tsp dried chilli flakes

For the rice

  • 60g butter

  • 1 onion, chopped

  • 1 green pepper, deseeded and chopped

  • 2 garlic cloves, crushed

  • Pinch of saffron

  • 300g uncooked long grain white rice

  • 720ml chicken stock

  • 500g prawns, peeled and de-veined

To serve

  • Squeeze of lemon juice

  • Fresh parsley, chopped


  • 1.

    In a bowl, stir together all of the ingredients for the Cajun seasoning.

  • 2.

    Melt half of the butter in a large pan over a medium heat. Cook the onion and pepper for 3-4 minutes until just beginning to soften. Add the garlic, half of the Cajun seasoning, the saffron and the rice. Cook for 3-4 minutes, stirring.

  • 3.

    Pour in the chicken stock and bring to a boil, then reduce the heat to a gentle simmer. Cover and cook for 15 minutes, stirring occasionally.

  • 4.

    Meanwhile, melt the remaining butter in a bowl and stir in the remaining Cajun seasoning. Add the prawns and toss to coat.

  • 5.

    Stir the prawns into the cook rice. Cover and cook for 3-5 minutes longer until the prawns are pink and cooked throughout.

  • 6.

    Squeeze over a little lemon juice and garnish with chopped parsley, if desired.