Cajun Jambalaya

1 tbs oil
1 small onion, diced
1 green pepper, diced
1 large stick celery, sliced
225g (8oz) boneless, skinless chicken breasts or thighs, diced
100g (4oz) chorizo or smoked sausage, thickly sliced
4 tsp Schwartz Perfect Shake Cajun Special Blend
325g (11oz) long grain rice
600ml (1 pint) chicken stock
125g (5oz) cooked King prawns, defrosted if frozen
4 spring onions, sliced

STEP 1

Heat the oil and fry the onion, pepper and celery for 2-3 minutes. Stir in the chicken and chorizo and cook for a further 3-4 minutes, until browned, stirring frequently.

STEP 2

Stir in the Perfect Shake Cajun Special Blend and rice and cook for 1 minute, stirring frequently.

STEP 3

Gently pour in the chicken stock and bring to the boil. Cover with a tight-fitting lid and cook on a medium heat and for 14-15 minutes, stirring half-way through, or until the rice is just cooked through.

STEP 4

Stir in the prawns and spring onions and cook for a further 1-2 minutes, until the prawns are heated through. Serve with a squeeze of lemon juice.