Instructions: Drop the prawns into 1 litre of boiling water and simmer for 2 minutes.

Strain keeping the cooking water and wipe out the pan.

Remove the shells and heads then crush these in a mortar or briefly blast in a food processor they must stay chunky.

Return the crushed bits to the pan add a dash of olive oil and sear over a high heat until blistered.

Next pour the cooking water over them and gently bubble half covered for half an hour to make a stock.

Strain it to give about 500ml of liquid.

Meanwhile toss the chicken with the salts cayenne pepper paprika and a good twist of pepper.

Sprinkle over half of the flour and toss again until everything is coated.

Heat a third of the butter with a dash of oil and fry the chicken on all sides to brown it (but not cook through) then transfer it to a casserole pan.

Next fry the onions celery peppers thyme and garlic in a third more of the butter until softened.

Sprinkle over the remaining flour add more of the butter and cook stirring frequently until the vegetables start to brown.

Next stir in the sausage. then pour the mixture over the chicken in the casserole. Cook over a medium heat then slowly add the prawn and chicken stocks stirring constantly.

Turn the heat to low half cover and bubble for an hour stirring frequently and scraping the bottom of the pan.

Stir through the prawns and parsley 2 to 3 minutes before serving.

Serve on boiled rice and with a few parsley leaves.

For suppliers see cajun suppliers.

Serves 4

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