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.


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


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

To Serve:

Serve accompanied with lemon wedges.


Alder Wood Bisquettes

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.

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