2 tsp olive oil
1 brown onion, finely chopped
2 celery sticks, finely chopped
1 green capsicum, seeded, finely chopped
1 red capsicum, deseeded, finely chopped
1 long green chilli, deseeded, finely chopped
2 garlic cloves, crushed
2 cups long grain white rice
2 ripe tomatoes, finely chopped
2½ cups chicken stock
1 tbsp Worcestershire sauce
1 tsp Tabasco sauce
2 thyme sprigs, leaves removed
12 green prawns, peeled
leaving tails intact, deveined
4 chorizo sausages, thinly sliced
coriander leaves, to serve
lime wedges, to serve
Heat oil in a large frying pan over high heat. Add onion, celery and capsicums to the pan; cook, stirring, for 5 minutes or until onion softens. Add chilli and garlic; cook for
1 minute or until fragrant.
Add rice, tomatoes, stock, Worcestershire sauce, Tabasco sauce and thyme; stir to combine. Bring to the boil. Reduce heat to low; cook, covered, for 12 minutes or until liquid is absorbed. Remove from heat. Set aside, covered, for 10 minutes to rest.
Meanwhile, heat a chargrill pan over high heat. Add prawns. Cook, turning, for 3 minutes or until prawns change colour and curl. Transfer to a plate. Add chorizo; cook, turning, for 2 minutes or until golden.
Arrange prawns and chorizo over jambalaya. Sprinkle with coriander leaves and serve immediately with lime wedges.