Cajun Prawns with Saffron Rice

Ingredients

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

Directions

• 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.