Cajun cuisine, known for its spicy notes and heartiness, is a style of cooking that developed in the Southern reaches of the US after Acadian immigrants fled Canada in the 18th century. Inspired by rural French cooking, Cajun cuisine was developed by a population that lived off the land, adapting over centuries of cultural influences and geographical changes.
- 1 tablespoon vegetable oil
- 1 red capsicum, seeded, chopped
- 2 clove crushed
- 1 birdseye chilli, chopped
- 1 teaspoon paprika
- 500 gram green prawns, peeled, deveined, tails on
- 1 lemon, grated zest and juice
- 1 tablespoon chilli sauce
- 50 gram baby spinach
- ½ cup parsley leaves, torn
- cooked brown rice, to serve
- In a large frying pan, heat oil on high. Sauté capsicum and garlic, 1-2 minutes Add chilli and paprika and cook a further 1-2 minutes, stirring.
- Mix in prawns, tossing to coat. Saute 3-4 minutes, until almost completely changed colour.
- Toss zest, juice and sauce through. Cook a further 1-2 minutes, stirring.
- Remove from heat. Stir spinach and parsley through. Serve with rice.