Quick Creole Jambalaya

1 pack of Prawns

1 Chicken Breast

2 Jumbo Frankfurters (Herta are good)

1 large onion

1 green pepper

1 tin chopped tomatoes

1 cup long grain & wild rice

1/2 litre of stock made from 1 fish stock cube & 1 tsp of veg stock

Garlic Italian Seasoning

Cajun Seasoning

Grapeseed oil

Chop the veg up into small pieces.

Chop the sausages into 5-6mm rounds

Chop the chicken into small pieces

Fry up the chicken until starting to brown. Then add the sausages and turn the heat down. Fry for another few minutes, and add the onions & pepper. Sprinkle a fair portion of the garlic seasoning over. Fry up for 10 mins or so on a low heat, but be careful when stirring as the sausages are a bit fragile.

Add the tomatoes and a good covering of cajun seasoning. Stir up and cook down until the sauce is starting to thicken.

Add the rice, prawns and stock. Mix well, and cook down until the rice is cooked (15-20 mins) and the sauce is all but gone. Don't stir too much; just enough to stop it sticking to the base of the pan.

Serves 2, generously.