Jambalaya with Andouille Sausage and Prawns

• 300 g Andouille sausage
• 1 medium Yellow onion
• 1 large Green pepper
• 3 pieces Celery
• 3 cloves Garlic
• 2 tsp Smoked paprika
• ½ tsp Cayenne pepper
• 300 g Long-grain white rice
• 400 g Canned chopped tomatoes
• 750 ml Chicken stock
• 300 g Prawns, peeled and deveined
• 4 pieces Spring onion

1. Slice the andouille sausage into rounds. Dice the onion, green pepper and celery, and finely chop the garlic. Thinly slice the spring onion and set aside for serving.
2. Heat a large, heavy pot over medium heat and cook the sausage for 4 to 6 minutes, stirring, until it releases its fat and starts to brown. Add the onion, green pepper and celery and cook for 6 to 8 minutes until softened. Stir in the garlic, smoked paprika and cayenne pepper and cook for 1 minute until fragrant.
3. Stir in the rice and cook for 1 to 2 minutes, stirring so the grains are well coated. Add the chopped tomatoes and chicken stock, scraping the bottom of the pot to lift any browned bits. Bring to a gentle simmer.
4. Cover and simmer on low for 18 to 20 minutes, stirring once halfway through, until the rice is tender and most of the liquid is absorbed. If the pot looks dry before the rice is tender, add a small splash of stock and continue cooking. Turn off the heat.
5. Fold in the prawns, cover, and let them cook in the residual heat for 3 to 5 minutes until pink and opaque. Rest for 2 minutes, then fluff the rice and taste for seasoning. Serve hot, topped with the spring onion.

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