Jambalaya

Ingredients

 1 tablespoon olive oil
 1 chorizo sausage, thinly sliced
 1 brown onion, finely chopped
 1 small red capsicum, seeded, finely chopped
 1 small green capsicum, seeded, finely chopped
 1 celery stick, trimmed, finely chopped
 1 tablespoon Cajun seasoning
 500ml (2 cups) passata (tomato pasta sauce)
 250ml (1 cup) Campbell's Real Stock Chicken
 2 x 250g pkts microwavable white rice
 12 medium green prawns, peeled leaving tails intact, deveined
 1/4 cup chopped fresh continental parsley

Method

Step 1
Heat oil in a large, deep frying pan over medium-high heat. Cook chorizo, stirring occasionally, for 2 minutes or until crisp and golden. Transfer to a plate lined with paper towel.
Step 2
Cook the onion, combined capsicum and celery, stirring occasionally, for 5 minutes or until soft. Add the seasoning and cook, stirring, for 1 minute or until aromatic. Add the passata and stock. Bring to the boil. Reduce heat to medium-low and simmer, stirring occasionally, for 10 minutes or until the mixture thickens.
Step 3
Meanwhile, prepare the rice following packet directions. Use a fork to separate the grains.
Step 4
Add the prawns and rice to the pan. Cook, stirring occasionally, for 5 minutes or until the prawns curl and change colour. Stir in the parsley and chorizo.