Jambalaya with Prawn & Chorizo

Step 1

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.

Step 2

Add onion, capsicum, garlic, bay leaves, herbs and Cajun seasoning. Sauté until all vegetables are tender for about 5 minutes.

Step 3

Stir in chorizo, tomatoes, stock, rice, split peas and lentils. 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.

Step 4

Stir in prawns, heat through for 2-3 extra minutes, garnish with spring onions and serve.

Jambalaya with Prawn & Chorizo