Louisiana Style Jambalaya

Heat the oil in a large heavy-based frying pan. Fry the chicken and chorizo sausage until lightly browned. Remove from the pan with a slotted spoon and set aside. Add the celery and red and green pepper and fry for 2 to 3 minutes. Return the chicken and sausage to the pan.

Stir in the Cajun spice mix and cook, stirring for 2 to 3 minutes more. Stir in the rice and add the tomatoes and stock. Bring to the boil and stir.

Turn the heat to low, cover the pan and simmer gently for 15 to 20 minutes until the rice is tender and the liquid has been absorbed.

If desired, raw tiger prawns (or normal sized prawns) can be added as an extra special treat. Garnish and serve.