Smoked Creole Prawns (Smoked Jambalaya) Recipe

Enjoy the fusion of smoky goodness and fiery Creole spices in our Smoked Creole Prawns (Smoked Jambalaya) recipe, delivering a taste of New Orleans that will leave you craving for more.

Ingredients

16 Large prawns

6 Cloves of garlic

4 Shallots

60 Ml (¼ c) fresh oregano leaves

30 Ml (2 tbsp) fresh thyme leaves

125 G (½ lb) unsalted butter

15 Ml (1 tbsp) Worcestershire sauce

2 Ml (½ tsp) salt

1 Ml (¼ tsp) ground black pepper

1 Ml (¼ tsp) ground white pepper

4 Ml (1 tsp) cayenne pepper

2 Lemons quartered

Preparation

The recipe can be made ahead a couple of hours to this point and refrigerated until cooking.

Using a small pair of sharp scissors cut along the top of the prawns

Using a small, sharp knife cut into the vein along the top of the prawn and rinse it away.

Put the garlic, shallots, oregano, thyme, butter, Worcestershire sauce, salt and peppers together in a food processor and blend into a paste.

In each of the prawns, place some of the paste between the shell and the prawn.

Smoking Method:

Preheat the Bradley Smoker to around 100°C (220°F).

Using Alder flavor bisquettes smoke/cook the prawns for approximately 40 to 60 minutes or until done.

To Serve:

Serve accompanied with lemon wedges.

Alder
wood

Alder Wood Bisquettes

Alder is commonly used for smoked salmon because of its milder flavor. However, thanks to its light, sweet, and musky flavor, it's a smooth smoke flavor perfect for almost any dish.

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