Jambalaya

Serves 4

1 hour

Ingredients

Chorizo 200g, sliced

Chicken breasts 2, cubed

Onion 1, finely diced

Cajun seasoning 2 tbsp

Red pepper 1, finely diced

Celery 2 stalks, finely diced

Worcestershire sauce 2 tsp

Garlic 6 cloves

Tinned tomatoes 1

Cayenne pepper 1/2 teaspoon (optional if you want some more spice)

Lemon 1, juice of

Rice 250g

Chicken stock 500ml

Prawns 300g

Spring onions 2 sliced

Parsley handful, chopped

Method

1. Heat 1 tablespoon of oil in a large pan (le Creuset) over medium heat. Season the chorizo and chicken pieces with half of the Cajun seasoning. 

2. Brown the chorizo in the hot oil; then remove and set aside. Add the chicken and fry gently until lightly browned. Again, remove it from the pan and set aside.

3. Sauté the onion, bell pepper and celery until onion is soft and transparent.  Add the garlic and cook for a further minute.

4. Stir in the tinned tomatoes, oregano, Cayenne powder, Worcestershire sauce, lemon juice and the remaining Cajun seasoning. Season with a teaspoon of salt and 12 grinds of pepper. Cook for 5 minutes, while stirring occasionally.

5. Add the chicken and chorizo back to the pan and cook for a further 5 minutes.

6. Add in the rice and chicken stock, bring to a boil, then reduce heat to low-medium. Cover the pan and let simmer for about 20, or until liquid is absorbed and rice is cooked. 

7. In a separate frying pan, heat a teaspoon of oil and fry the prawn for 2 minutes on each side then gently stir into the jambalaya. 

8. Taste for seasoning and spice and add some further salt and cayenne pepper if necessary. Serve with sliced spring onions and parsley.

9. Eat and enjoy!