Ingredients

Serves 4-6

1 tsp salt
½ tsp cayenne pepper
½ tsp black pepper
½ tsp dried thyme
400gr large green prawns
30ml olive oil
3 stalks celery, chopped
2 onions, chopped
1 medium size green capsicum
1 medium red capsicum
2 cloves garlic, finely chopped
100gr hot pancetta (in one thick slice) - use bacon if you prefer, chopped roughly
3 hot chorizo sausages, sliced
450gr tomatoes, chopped (or use a tin)
1 cup tomato puree
1 cup chicken stock
3 spring onions, chopped

Cooked rice, to serve

Method

Combine the herbs, salt and pepper in a small bowl and toss to coat the prawns well.
Heat the oil and cook the prawn for a minute or two and then remove from the pan.

Add the vegetables and sauté until they are limp. Add the pancetta, chorizo, tomatoes, tomato puree and stock and bring to the boil.

Reduce heat and simmer until the tomatoes have broken down and the liquid is reduced to a rich, red broth. Add the prawns and cook for a further 2-3 minutes. Add spring onions.

At this point you can also add the rice for a one bowl meal, or I prefer to spoon the rice into individual bowls and ladle the Jambalaya over the top.

Notes:
I think it is easier to add the rice when you serve it so that you can get the consistency right (You want to be between a soup and a stew), however you can add the rice during cooking. Although you will have to play with the amount of liquid added to get the consistency correct.