New Orleans Seafood and Spicy Sausage Stew

New Orleans Seafood and Spicy Sausage Stew
50 min.


for 6 servings
11 ounces Prawn (peeled and prepared)
7 ounces peeled crayfish
5 ounces spicy Sausage
For the spice mixture
2 onions
3 cloves garlic
1 teaspoon freshly grated Ginger root
2 green chile peppers (chopped)
0.333 cup Almond flour
1 tablespoon green Curry paste
In addition
1 ¾ cups Rice
1 green Bell pepper
1 red pepper
3 ½ ounces Celery
1 Banana
¼ teaspoon Cardamom powder
¼ teaspoon ground cinnamon
1 teaspoon Cumin
1 teaspoon coriander powder
2 tablespoons Oil
cup Coconut milk
1 ⅔ cups vegetable stock
2 tablespoons butter
2 tablespoons All purpose flour
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Preparation steps

Step 1/5
Cook the rice according to the package instructions until al dente. Cut the crayfish meat and sausages into bite-sized pieces. Peel and finely chop the onions and garlic. Wash and trim the chillies, remove the seeds if you wish and cut the chillies into rings. Mix together the onions, garlic, chillies, curry paste, grated ginger and ground almonds.
Step 2/5
Wash, halve, core and dice the peppers. Wash and slice the celery. Peel and slice the banana.
Step 3/5
For the sauce, melt the butter, add the flour and stir over the heat until browned. Stir in the vegetable stock and coconut milk and remove from the heat.
Step 4/5
Heat the oil in a pan and sweat the sausages. Add the peppers, celery, cardamom, cinnamon, cumin and coriander and sweat briefly. Then stir in the prepared onion and spice mixture and the prepared sauce. Cook, stirring occasionally, for about 30 minutes.
Step 5/5
8 minutes before the end of cooking time stir in the prawns, crayfish meat, rice and banana. Season to taste with salt and serve.