My Spicy Prawn, Potato, and Sausage Parcels with Peppers and Red Onions. Batten down the hatches we have almost a whole week of rain, hail, thunderstorms, and blustery gale force winds. Jersey has been pretty battered. It would be nice to think we would be seeing the first few signs of Spring but that’s island life. So, Friday night when it’s blowing up a storm it’s time to cook up a tasty treat to tuck into. And nothing says tasty like some spicy sausage, prawns, and lots of vegetables.
My Recipe Inspiration
The inspiration for this dish is the classic Seafood Boil where corn-on-the-cob, potatoes, and onions are boiled in large vat like pans with lots of seafood such as crawfish and spices. In the Carolina’s this dish is known as a Frogmore Stew and made with mixed seafood and andouille or kielbasa sausage. If you are feeling extravagant you can add some crab claws to your dish.
In New England and Maryland, the seasoning in a seafood boil often includes Old Bay Spices, originally made by the Baltimore Spice Company. Old Bay was named after a local shipping company. It is primarily a mix of paprika, celery salt, and cayenne. Mustard, cloves, and ginger are listed as some of the other key ingredients on an original tin in the Baltimore Museum of Industry. You can swap the spices in the recipe for some if you want. You can also adjust the spicy chilli heat and add more if you like things hot!
En Papillote
This recipe is baked in a parcel. Cooking items en papillote or in a parcel helps retain the flavour and moisture in a dish. It is also a great way a great way to pre-portion all the ingredients before cooking. En papillote is a classic way French technique to cook fish and shellfish. In this recipe it helps all of the flavours of the spices, herbs and sausage come together into a deliciously tasty dish.
Spicy Prawn, Potato, and Sausage Parcels with Peppers and Red Onions
Ingredients
- 1 package Kielbasa Sausage if you cannot find Kielbasa use any smoked pork sausage
- 800 gr baby potatoes washed and cut in half or quarters depending on size
- 4 Corn on the Cob each cut into thirds
- 3 Red Onions peeled and each cut into six wedges
- 300 gr raw peeled King Prawns
- 3 Red Peppers de seeded and cut into strips
- 150 gr Salted Jersey Butter at room temperature
- 6 large cloves of Garlic peeled and crushed
- 3 tablespoons Sweet Chilli sauce
- 2 teaspoons Smoked Paprika
- 1 teaspoon dried Thyme
- 1 teaspoon ground Coriander
- 1 teaspoon Celery Salt optional
- 1 small bunch Flat parsley washed, and finely chopped
- Sea Salt and freshly ground Black Pepper
Equipment
- Silver Foil and Baking Parchment
Instructions
- Pre-heat your oven to 425 F / 220 C / Gas Mark 7. Prepare four double thickness sheets of foil about sixty centimetres long. These will make your parcels.
- In a small pan melt the butter and mix in the sweet chilli sauce, paprika, thyme, garlic, and half of the parsley.
- Quarter the sausages and place with all of the remaining ingredients into very large bowl. Season very generously and pour in the spiced melted butter. Toss together so everything is coated.
- Divide the mixture evenly among the prepared sheets of foil. Seal the foil packs tightly so no air escapes, but there is still room for steam to circulate.
- Place the foil packets onto a baking tray and place in the oven for thirty-five minutes. Very carefully give each packet a shake halfway through cooking.
- Remove from the oven and allow to stand for five minutes before carefully opening the foil packets. There will be steam when each parcel is first opened. Place onto a plate and garnish if with the remaining fresh chopped parsley before serving.
Notes
Check your sausage to see if it contains gluten
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