Smoked Creole Prawns (Smoked Jambalaya) Recipe
16 Large prawns
6 Cloves of garlic
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
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.
Preheat the Bradley Smoker to around 100°C (220°F).
Using Alder flavour bisquettes smoke/cook the prawns for approximately 40 to 60 minutes or until done.
Serve accompanied with lemon wedges.
Alder is commonly used for smoked salmon because of its milder flavour. However, thanks to its light, sweet, and musky flavour, it's a smooth smoke flavour perfect for almost any dish.Shop Now