Prawns Creole

Ingredients for Prawns Creole

• 3 garlic cloves, minced

• 2 large onions, chopped fine

• 100g finely chopped celery (about 2 stalks)

• 1 red pepper, cut into 1/2-inch dice

• 1/2 green pepper, cut into 1/2-inch dice

• 2 tablespoons olive oil

• 475ml chicken broth

• 1 (800g) can whole tomatoes, drained and chopped

• 1 bay leaf

• 1 teaspoon ground cumin

• 1 teaspoon salt, or to taste

• 1/2 teaspoons freshly ground black pepper

• 675g large prawns (about 32), shelled and deveined

• Accompaniment: 190g uncooked rice, prepared according to package instructions but without butter or margarine

In a large heavy kettle cook garlic, onions, celery, and peppers in oil over moderately low heat, stirring occasionally, until softened. Add all remaining ingredients except prawns and simmer, uncovered, 30 minutes, or until thickened. Stir in prawns and cook, covered, over moderately high heat, stirring occasionally, until prawns are cooked through, about 5 minutes.

Serve prawns and sauce over coked rice.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.