New Orleans Seafood Stew

Cook the rice according to the package instructions until al dente. Cut the crayfish meat and sausages into bite-sized pieces. Peel and finely chop the onions and garlic. Wash and trim the chillies, remove the seeds if you wish and cut the chillies into rings. Mix together the onions, garlic, chillies, curry paste, grated ginger and ground almonds.

Wash, halve, core and dice the peppers. Wash and slice the celery. Peel and slice the banana.

For the sauce, melt the butter, add the flour and stir over the heat until browned. Stir in the vegetable stock and coconut milk and remove from the heat.

Heat the oil in a pan and sweat the sausages. Add the peppers, celery, cardamom, cinnamon, cumin and coriander and sweat briefly. Then stir in the prepared onion and spice mixture and the prepared sauce. Cook, stirring occasionally, for about 30 minutes.