Jambalaya (Prawn & Chorizo)

Shopping list

• 2 tbsp sunflower oil

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• 2 sticks celery — washed and finely chopped, plus a few chopped celery leaves to garnish

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• 1 medium onion — peeled and finely chopped

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• 1 clove garlic — peeled and finely chopped

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• 1 tsp dried oregano

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• allspice

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• 75 g chorizo — chopped/sliced

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• 400 g can chopped tomatoes

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• 1.2 litres vegetable stock — hot, fresh or from a cube

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• 1 tsp Tabasco sauce

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• 300 g basmati rice

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• 200 g cooked peeled prawns

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• Salt — to taste

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• black pepper — freshly ground, to taste

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Step by step

1. 1

   Heat the oil in a large wide pan, add the celery, onion and garlic, and fry gently for 5 minutes until softened. Stir in the oregano, allspice and chorizo and cook for a further 2 minutes.

2. 2

   Add the tomatoes, stock, Tabasco and seasoning. Bring to the boil then simmer uncovered for 6- 8 minutes until the celery is tender.

3. 3

   Stir in the rice, cover and cook over a low heat for a further 15 minutes until the rice is just tender and the stock has been absorbed. Stir in the prawns and cook for 2- 3 minutes until hot. Sprinkle with chopped celery leaves and serve.