Jambalaya

Directions

1. 1
   Cut chicken breasts into cubes
2. 2
   Slice chorizo in chunky pieces
3. 3
   Wash and drain prawns
4. 4
   Chop onion roughly
5. 5
   Chop bell pepper roughly
6. 6
   Slice celery into small pieces
7. 7
   Mince garlic
8. 8
   Rub chicken with spices
9. 9
   Heat oil in a large pan or skillet
10. 10
    Brown chicken on all sides in skillet, season with salt and pepper.
11. 11
    Remove and rest on paper towel
12. 12
    Saute vegetables in the oil already in pan, over low heat until tender.
13. 13
    Season with salt and pepper.
14. 14
    Stir in chorizo until partially cooked
15. 15
    Stir in tomatoes and half of the stock
16. 16
    Add rice to liquid and stir through, still on low heat
17. 17
    Season with salt, pepper, tthyme and tovasco, and add remaining stock to mixture
18. 18
    Add browned chicken and stir through until heated
19. 19
    Bring to boil, reduce heat, cover and simmer for 30 minutes or until rice and chicken are both tender
20. 20
    Stir prawns through just before serving.
21. 21
    Serve piping hot with guacamole, sour cream and lemon wedges