Beef Jambalaya

Directions

1. 1
   Mix the sliced steak with 1 level tsp each mild chilli powder and ground black pepper.
2. 2
   Cut the celery and peppers into thin 50mm strips.
3. 3
   Heat 1 tbsp oil in a large frying pan on the boiling plate and cook the chorizo until golden.
4. 4
   Add the celery and peppers to the pan and cook until just beginning to soften and brown.
5. 5
   Remove from the pan and set aside.
6. 6
   Add 2 tbsp oil to the pan and fry the steak in batches; set aside and keep warm in the simmering oven.
7. 7
   Add a little more oil to the pan if necessary and cook the onions.
8. 8
   Add the garlic rice tomato paste remaining chilli powder ground ginger and cajun seasoning then cook for 2 minutes until the rice turns translucent.
9. 9
   Stir in the stock season with salt and bring to the boil.
10. 10
    Cover and transfer to the simmering oven for about 20 minutes until the rice is tender and most of the liquid absorbed (add a little more water during cooking if necessary).
11. 11
    Add the reserved steak chorizo peppers celery and prawns.