Serves 6

• 2 tbsp olive oil
• 1 stalk celery, chopped
• 1 small brown onion, diced
• 1 small red capsicum, cored and diced
• 1 small yellow capsicum, cored and diced
• 1 small green capsicum, cored and diced
• 1-2 jalapeno peppers, seeded and chopped finely, adding more or less to taste
• 3 cloves garlic, minced
• 400g andouille sausage, thinly sliced into rounds
• 600ml chicken stock
• 1 can crushed tomatoes
• 250g white or brown rice
• 2 tbsp Cajun spice mix, more or less to taste
• 1 bay leaf
• 2 sprigs thyme, leaves removed and chopped finely
• ¼ tsp Cayenne pepper
• 1kg whole green prawns, peeled and deveined (reserve 5-6 heads)
• Salt and pepper, to taste

In a large camp oven, set coals at a medium-high heat. Warm oil. Add celery, onion, capsicum, jalapeños, garlic and sausage. Saute for about 5 minutes, stirring occasionally, until vegetables are soft and mostly cooked. Add stock, tomatoes, rice, spice mix, bay leaf, thyme, Cayenne pepper and reserved prawn heads. Stir to combine. Remove some coals to reduce heat to medium-low, cover, and simmer for about 25-30 minutes, or until rice is cooked. Stir occasionally to ensure it doesn’t stick to the bottom of the pan. Once rice is tender, add prawns and stir to combine. Simmer, stirring occasionally, until prawns are cooked. Remove bay leaf and prawn heads if desired, and season with salt and pepper. Serve Immediately

Eat, Drink and Be Straddie
RRP $50 – available in several places on North Stradbroke Island as well as in Brisbane (including the Redlands IndigiScapes Centre)
Order a copy at www.eatdrinkstraddie.com