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Tiger prawn jambalaya

This is one of the easiest and nicest rice dishes, and its origins are in the traditional Cajun cooking of America. It's very easy to adapt it to whatever you have handy - fish, chicken or even pork.

Equipment and preparation: You will need a 10 inch (25.5 cm) frying pan with a lid.

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  • 8 raw tiger prawns, shell on, fresh or frozen, or you could use cooked Mediterranean prawns in their shells
  • 4oz/110g chorizo sausage, peeled and cut into 3/4 inch (2 cm) pieces
  • 1-2 tablespoons olive oil
  • 1 medium onion, peeled and cut into 1/2 inch (1 cm) slices
  • 2 cloves garlic, peeled and crushed
  • 2 sticks celery, trimmed and sliced into 1/2 inch (1 cm) pieces on the diagonal
  • 1 green chilli, deseeded and finely chopped
  • 1 yellow pepper, deseeded and cut into 1/2 inch (1 cm) slices
  • 6fl oz/175ml white basmati rice
  • 1 tsp Tabasco sauce
  • 3 medium tomatoes, dropped into boiling water for 1 minute, then peeled and chopped
  • 1 bay leaf
  • 1 tbsp roughly chopped flat-leaf parsley, to garnish
  • 2 spring onions, trimmed and finely sliced, to garnish
  • salt and freshly milled black pepper