PRAWN JAMBALAYA.

Ingredients.....500 gm of shelled and deveined prawns, 150 gm of diced ham, 2 tbs of minced garlic, 1 onion, chopped, 1/2 green capsicum, chopped, 1/2 red capsicum, chopped, 1/2 cup of celery, chopped, 1 x 400gm can of diced tomatoes, 500 ml of chicken stock, 1 dsp of dried garlic flakes, 1 dsp of dried thyme leaves, cracked black pepper to taste, sriracha chilli sauce to taste, 180 gm of long grain rice. Heat a large frying pan and use cooking spray to grease the pan. Add the prawns and ham and cook until the prawns turn orange. Remove to a plate and keep warm. Using the same pan add the garlic, onion, capsicums and celery cook until softened. Add the tomatoes, stock, spices and sriracha sauce and slowly bring to the boil. Finally add the rice and simmer for 20 minutes until tender and the moisture has been absorbed. To serve, place the rice mixture on a serving dish and top with the ham and prawns. This is a really tasty dish.