Jambalaya: A Winter Warmer

Ingredients:
2 large (250g) chorizo sausages
1 tsp cayenne powder
1 tsp smoked paprika
6 chicken thighs with skin on
8 spring onions
1 large red pepper
3 celery sticks
5 bay leaves
3 springs of fresh thyme
3 springs of fresh oregano
6 garlic cloves
2 red chillies
1 tin of chopped tomatoes
1 & 1/2 ltr litres of chicken stock
Few shakes of tobacco sauce
2 & 1/2 cups (500g) long grain white rice
200 g raw jumbo king prawns
Large bunch of parsley
Lemon juice to serve
Salt and pepper

Directions:
Prepare the Sauce
1. Place the sliced chorizo in a pan on a medium heat. Allow to fry for a few minutes. When its juices start to run, take out of the pan and place to one side. Keep the oil in the pan and place over a high heat. Then add the chicken to the pan. Season the chicken with salt, pepper, a pinch of smoked paprika and cayenne pepper. Once the chicken is brown on both sides, add spring onions and celery sticks and mix it all together.

2. Then add peppers, fresh oregano, fresh thyme and bay leaves (crack them slightly before putting them into the pan), stir everything together and let it simmer in the pan for 10 minutes. After that, add the garlic and red chillies. Leave it for 5 minutes. Then add the chorizo to the pan. Pour in the chicken stock, the tin of chopped tomatoes and a few shakes of tobacco. Stir will and then cover with a lid and allow to simmer for 30 minutes.

3. Add Rice. Remove the chicken from the pan, take off the skins and cut the meat away from the bone. Put the chicken meat back into the pan. Add the rice to the pan and let it cook in the prepared sauce for 12 minutes. Add the chopped parsley and prawns. Stir it all together.

4. When the prawns are cooked and all the liquid has reduced, serve and finish with more chopped parsley and lemon juice.