Prawn Jambalaya

Instructions:

1. Thaw the Prawns:
   Remove the frozen WA king prawn meat from the freezer and thaw it in the refrigerator for several hours or overnight. Alternatively, you can place the frozen prawns in a sealed plastic bag and submerge them in cold water for about 15-20 minutes until thawed. Pat the prawns dry with a paper towel before using.
2. Sauté the Vegetables:
   Heat the olive oil in a large pan over medium heat. Add the chopped onion, red bell pepper, and celery. Cook for about 5 minutes until the vegetables start to soften. Add the minced garlic and cook for another minute.
3. Add Chorizo and Seasonings:
   Stir in the sliced chorizo, Cajun seasoning, smoked paprika, dried thyme, and bay leaf. Cook for another 3-4 minutes, allowing the chorizo to brown slightly and release its flavours.
4. Add Rice and Liquid:
   Add the rice to the pan, stirring well to coat it with the spices and vegetables. Pour in the diced tomatoes (with their juice), chicken or seafood stock, and Worcestershire sauce. Season with salt and pepper. Stir well and bring the mixture to a boil.
5. Simmer:
   Reduce the heat to low, cover the pan, and simmer for about 20-25 minutes, or until the rice is tender and has absorbed most of the liquid.
6. Add the Prawns:
   Gently fold in the thawed WA king prawn meat. Cover and cook for an additional 5-7 minutes, or until the prawns are pink and cooked through.
7. Garnish and Serve:
   Remove the bay leaf. Serve the Jambalaya hot, garnished with sliced spring onions and chopped parsley.