JAMBALAYA  (New Orleans)

Ingredients:

2 Tablespoons oil or melted butter
1/4 cup  celery chopped small
1/2 cup onion finely chopped
1/2 Red pepper chopped
1/2 Green pepper chopped
3 Cloves of garlic finely chopped
3 Bay leaves
2lb large raw prawns
1/4 teaspoon  Cayenne pepper
1 Cup  chopped spanish Chorizo
2 Cups chopped tomatoes
1 Cup hot vegetable stock more if needed
1/2-1 as preferred  teaspoons tabasco sauce
1 Cup  rice uncooked
 
Method:
 
1. Saute the onion, pepper, celery and garlic in the oil or melted butter until soft.
2. Add the raw prawns and Chorizo and fry on low heat for 5 minutes.
3. Stir in Tomatoes and cook on low heat for 10 min.
4. Stir in the rice, cayenne pepper, tabasco and bay leaves add the stock.
5. Bring to the boil then cover and simmer on a low heat for about 30 min until the rice is done. 
6. The tabasco sauce and Cayenne pepper can be adjusted depending how hot you like it  

We recommend the wine to buy with this meal something fruity such as Casillero del Diablo Chardonnay 2008 or the St Hallett Poacher's Blend 2007/08 a blend of semillon, riesling and sauvignon blanc.