Jambalaya

1. Heat the oil in a heavy-based saucepan.
2. Chop the onions and celery and fry with the garlic purée until golden and slightly translucent.
3. Add the chorizo and sauté until the oil is released. Add the rice and coat it with the released chorizo oil.
4. Add the Cajun spice, tomato purée, red chillies and cook for a further 5-6 minutes.
5. Add the chopped tomatoes and top-up with the stock, cook until nearly all the water has been absorbed and the rice is cooked.
6. Stir through the salt, oregano and butter. Cover and leave until required.
7. Fry the prawns until cooked, five per portion, and keep warm.
8. Serve the Jambalaya, top with the prawns and a drizzle of the Louisiana BBQ sauce.

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