PRAWN JAMBALAYA

PREP + COOK TIME 55 MINUTES (+ STANDING) SERVES 4

2 tablespoons olive oil

4 chicken thigh cutlets (800g)

250g cured chorizo sausage, sliced 2 medium brown onions

(300g), chopped

3 cloves garlic, crushed

2 celery stalks (300g), trimmed, sliced

1 tablespoon cajun seasoning

2 teaspoons sweet paprika

1 medium red capsicum

(200g), chopped

1 medium green capsicum

(200g), chopped

400g can diced tomatoes

2 cups (500ml) chicken stock

1½ cups (300g) long-grain white rice

8 large uncooked prawns (560g)

¼ cup coarsely chopped fresh flat-leaf parsley

1 medium lemon (140g), cut into wedges

1 Heat oil in a large saucepan over medium heat; cook the chicken for 10 minutes or until browned. Remove from pan; cover to keep warm.

2 Add the chorizo, onion, garlic, celery, cajun seasoning and paprika to same pan; cook, stirring occasionally, for 10 minutes or until vegetables are softened. Stir in capsicum.

3 Return chicken to pan with tomatoes and stock; bring to the boil. Reduce heat; simmer, covered, for 10 minutes or until capsicum is tender. Add rice; cook, covered, for 12 minutes or until rice is tender.

4 Meanwhile, shell and devein prawns, leaving tails intact.

5 Add prawns to pan; cook, covered, for a further 3 minutes or until prawns are just cooked through. Remove from heat; stand for 5 minutes. Fluff rice with a fork; season to taste. Stir in parsley; serve with lemon wedges.