directions

Cut the onion in half, then peel and finely chop. Trim the celery and finely chop. Cut the red and green pepper in half and remove the cores and seeds, then thinly slice. Peel and crush the garlic. Trim the scallions and finely chop.

Cut the chicken into bite-sized pieces. Peel the chorizo and cut into small pieces.

Heat a casserole over a medium to high heat. Add the oil and sauté the onion, celery, scallions, peppers and garlic until softened and just starting to catch colour. Stir in the chicken and chorizo and sauté until the chicken is sealed and the chorizo has begun to sizzle.

Stir the Cajun seasoning into the pan with the bay leaves and then stir in the rice until evenly coated. Pour in the stock and allow it to bubble down a little, scraping any brown bits from the bottom of the pan.

Reduce the heat to very low and stir in the tomatoes, hot and Worcestershire sauce. Season with salt (optional) and pepper. Cover with a lid and simmer for 30 minutes until the rice is tender and the chicken is piping hot with no pink juices.

Remove from the heat and scatter over the prawns. Recover and set aside for 10 minutes. The steam from the Jambalaya will cook the prawns. Gently fluff up the Jambalaya and spoon into bowls to serve.