Heat oil in a heavy based pot, add chorizo and cook until lightly golden on both sides for about 5 minutes. Remove and set aside.
Add onion, capsicum, garlic, bay leaves, herbs and Cajun seasoning. Sauté until all vegetables are tender for about 5 minutes.
Stir in chorizo, tomatoes, stock, rice and split peas and mix. Bring mixture to a boil, reduce heat and simmer, covered for 25 minutes or until pulses are tender. If rice mixture is too wet, simmer with lid off for the last 5 minutes of the cooking time.
Stir in prawns, heat through for 2-3 extra minutes, garnish with spring onions and serve.