Smoky shrimp jambalaya

Dean Edwards cooks up a treat inspired by his recent visit to Florida, where he enjoyed lots of seafood and smoky deep south flavours!

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(Serves 4)

Ingredients:

Oil for frying150g chorizo, diced1 onion, peeled and finely diced1 carrot finely diced2 stalks celery finely diced3 garlic cloves, crushed1 green pepper, finely diced2 bay leaves1 tsp smoked paprika1 tsp cumin100ml white wine1 x 500ml carton tomato passata280g brown basmati rice600ml chicken stock300g raw prawns (deveined)3 tbsp chopped flat-leaf parsley4-5 spring onions slicedSalt and ground black pepper to seasonSoured cream for serving (optional)

Method:

• Heat the oil, stir in the chorizo, onion, carrot, celery, garlic and pepper and cook for 6-7 minutes until softened

• Then add the bay leaves, paprika and cumin then stir for a minute before pouring in the white wine and reducing by half

• Add the tomato passata and rice and stir well. Pour in the boiling stock and bring to a simmer. Cover the pan tightly with a lid and cook the jambalaya over the lowest heat for 30-35 minutes or until the rice is cooked.

• Remove the lid and stir in the prawns and cook for 3-4 minutes or until they turn pink

• To serve, stir in the parsley and spring onions, and season to taste. Serve with a spoonful of soured cream.