Stress-Less Cooking

Say goodbye to stress and hello to a super zen dinner. We’ve shared our favourite recipes to whip up in one pan or make ahead and freeze portions, to reduce the food prep required on a busy weeknight

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PRAWN AND SAUSAGE JAMBALAYA

PREP TIME: 30 MINS

COOK TIME: 35 MINS

SERVES 6 (AS A MAIN)

2 Tbsp olive oil

350g Peppercorn Extra Lean Beef Sausages

2 large green capsicums, chopped

2 brown onions, chopped

3 stalks celery, sliced

6 cloves garlic, crushed

400g can no-added-salt chopped tomatoes

1 tsp smoked paprika

1 tsp dried oregano

1 tsp dried thyme Freshly ground black pepper

1/4 tsp chilli flakes

60ml (1/4 cup) dry white wine

2 tsp light margarine

350g green prawns, peeled and deveined with tails left intact

2 x 250g pkts cooked brown rice, heated following packet directions

Celery leaves, to serve (optional) Lemon wedges, to serve

1 Heat oil in a large non-stick frying pan over medium heat. Add sausages and cook, turning often, for 10 minutes, or until just cooked. Remove from pan. Set aside to cool. Slice.

2 Add capsicum, onion, celery and garlic to pan. Cook, stirring occasionally, for 8-10 minutes, or until tender and starting to brown. Add sliced sausages, chopped tomatoes, paprika, oregano, thyme, pepper and chilli flakes. Bring to the boil. Reduce heat to medium and simmer for 4 minutes. Add wine and margarine. Simmer for 2-3 minutes, or until sauce thickens slightly.

3 Add prawns to pan. Cover and cook for 2-3 minutes, or until prawns are tender. Divide rice among serving plates. Spoon over prawn mixture. Top with celery leaves, if using. Serve with lemon wedges.

Make ahead