Directions

1. Heat the olive oil in a large skillet or wok over a medium-high heat. Add the sliced smoked sausage and fry for 3-4 minutes until the oils release and the edges become crisp and browned.
2. Add the onion and peppers to the pan with the sausage. Stir-fry for 4-5 minutes until the vegetables are slightly tender but still have a bit of "snap". Stir in the minced garlic for the final 60 seconds.
3. Sprinkle the Cajun Spice Blend over the meat and veg. Stir constantly for 60 seconds. You are looking for an "aroma spike", that sudden hit of toasted, peppery fragrance, which tells you the oils in the spices have woken up.
4. Push the vegetables to the edge of the pan and add the prawns to the centre in a single layer. Cook for 2 minutes on one side undisturbed until they turn from translucent grey to a bright, opaque pink.
5. Pour in the chicken stock to deglaze the pan, scraping up any tasty brown bits from the bottom. Turn the heat down to low and stir in the crème fraîche to create a glossy, light sauce that clings to the prawns. Add the chopped parsley.
6. Toss everything together for a final 60 seconds until heated through and serve immediately over a bed of fluffy rice or crusty bread.