- 1 Coat the chicken (and prawns if using) in the Cajun Seasoning and leave it to soak in for a minute. Heat 1 tbsp of oil in a lidded, non-stick pan over a medium high heat, then fry the chicken pieces in batches and cook until they're golden on all sides and just cooked through. Then remove from the pan. Fry the prawns for 2-3 mins until cooked through, then remove from the pan and keep aside.
- 2 Add the chorizo to the same pan and fry for 2 mins. Next add the Garlic Paste, onion and celery to the chorizo and cook for 2 mins. Add the green and red peppers stirring quickly so all the vegetables are coated in the garlic paste. Cook for 3 more mins to soften the veg. While the vegetables are cooking, boil a kettle full of water.
- 3 Stir in the Jambalaya Stock pot then add the rice along with 500ml of boiled water to the pan. Mix gently and bring it to the boil, then reduce the heat to medium-low, cover with a lid and let it simmer for 12-15 mins, adding around 50ml more water after 10 mins, if needed.
- 4 Bring the chicken (and prawns) back to the pan, mix well and let it cook uncovered for 2 more mins. Serve into bowls, with some crème fraîche on the side for those who might find the rice spicy.