1 tablespoon olive oil
1 chorizo sausage, thinly sliced
1 brown onion, finely chopped
2 garlic cloves, crushed
2 celery sticks, finely chopped
1 red capsicum, seeded, diced
1 tablespoon Cajun seasoning
2 dried bay leaves
400g can crushed tomatoes
1 1/2 cups (300g) long-grain rice, rinsed, drained
3 cups (750ml) chicken stock
20 meduim prawns, peeled tail on
1/3 cup flat-leaf parsley leaves
Heat half the oil in a large frying pan over medium heat. Add chorizo. Cook, stirring for 3 mins or until golden brown. Transfer to a plate.
Add onion, garlic, celery and capsicum to the pan. Cook, stirring for 3 mins or until just tender. Add Cajun seasoning and bay leaf. Cook, stirring for 1 min or until fragrant. Return chorizo to the pan and add tomatoes, rice and stock. Stir to combine.
Bring to the boil. Reduce heat to low and simmer for 20 mins.
Arrange prawns over the rice. Cover and steam for 5 mins or until prawns are cooked through and all liquid has been absorbed. Gently stir prawns through rice. Top with parsley and serve with bread and lemon wedges.
Serve with crusty bread.