Lousiana Prawn Jambalaya

Method

1. Prepare all your ingredients:
2. Lardons ~ Bacon
3. Dice ~ Onion, Red & Green Capsicums, Celery, Smoked Ham
4. Chop ~ Garlic, Tomatoes, Parsley
5. Slice ~ Sausages
6. Peel Complete ~ Prawns
7. Drain ~ rice
8. In a large heavy based pot, add in the olive oil with medium heat, add the bacon and let the fat render. As the bacon becomes crisp, remove the bacon.
9. Still on medium heat, add in onions to saute until almost clear.
10. Add in capsicum and saute for 1 minute.
11. Add in celery and saute for another 1 minute
12. Decrease to low heat, and add in the garlic, sausages and ham, and saute for about 3 minutes, or until sausages are starting render their fat.
13. Add in the canned tomato and stir, making sure that the bottom is not burnt and add all the spices, tobasco sauce and salt and pepper.
14. Add in chicken stock and stir to make sure mix is completely incorporated and bring pot to a boil.
15. Add in rice and stir, lower heat to the lowest setting, cover the pot and leave for 20mins.
16. Salt your tomatoes on the board for crispiness.
17. After 20 mins, stir your mix, and add in prawns and let cook for another 5 minutes with the cover on.
18. Take off from stove and let mix rest for 5 minutes.
19. Garnish with Chopped Parsely and Cured Tomatoes when serving.
20. Notes for Gary - update recipe remove ex ingredients