Serves 4

40gm Butter
1 tablespoon Oil
1 large Brown onion, finely chopped
200gm Smoked ham, diced
2 Celery stalks, diced
1 large Red capsicum, finely diced
3 cloves Garlic, crushed
1 tablespoon Creole blend
400gm Tomatoes tinned, chopped
1 tablespoon Tomatoe paste (concentrated puree)
1 Bay leaf
½ teaspoon Lemon zest, finely grated
2 tablespoons Worcestershire sauce
24 raw large Prawns, peeled and deveined
2 handfuls Parsley Italian, flat leaf, finely chopped
Lemon wedges to serve

Instructions:
Melt half the butter with the oil in a large saucepan over medium heat. Add the onion and ham and cook for 5 minutes, or until the onion is softened but not browned. Add the celery and capsicum and cook for a further 10 minutes. Add the garlic and CREOLE  blend, stir to combine and cook for a further minute or until fragrant. Add the chopped tomatoes , tomatoe paste, bay leaf, lemon zest, Worcestershire sauce and 750ml of water to the pan and bring to the boil.

Reduce to a simmer and cook for 45 minutes, or until you have a thick, chunky sauce.

Melt the remaining butter in a frying pan over medium heat. When the butter is sizzling, sute the lightly seasoned prawns in batches until just pink and slightly curled, then add them to to the sauce in the saucepan and cook for a further 2 minutes.

Remove the saucepan from the heat, stir in the parsley and season to taste with salt and freshly ground black peppers.

Serve with lemon wedges and rice.