Simon Rimmer served up tasty Creole shrimp with boiled rice on Sunday Brunch.

The ingredients are: Creole seasoning, 15g ground black pepper, 20g salt, 20g garlic powder, 30g smoked paprika, 15g onion powder, 15g cayenne, 15g dried oregano, 15g dried thyme, 450g king prawns, 225g smoked Andouille or similar sausage, 1 diced onion, 1 stick celery, diced, 1 red pepper, diced, few sprigs thyme, 2 cloves garlic, 20ml Worcestershire sauces, 1 bay, 15g of the above creole seasoning, 400g tin chopped tomatoes and 7g chicken stock powder.

To serve: garnish with parsley and spring onions and rice.

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