Jambalaya with Prawns, Pork & Smoked Sausage - Lyndey Milan

Ingredients

• ¼ cup (60ml) extra virgin olive oil
• 300g pork neck, cut into 1.5cm dice
• 1 large (150g) smoked pork sausage such as Bratwurst or Kransky, sliced diagonally
• 1 onion, finely chopped
• 2 stalks celery, finely chopped
• 1 green capsicum, finely chopped
• 1 red capsicum, finely chopped
• 2 cloves garlic, finely chopped
• 1 cup (200g) long grain rice
• 400g tinned chopped tomatoes
• 2 cups (500 ml) chicken stock
• 1 teaspoon dried thyme
• 2 bay leaves
• 12 green prawns, peeled (leave tail on) and deveined
• 8 mussels, scrubbed and de-bearded
• 1 – 2 tablespoons flat-leaf parsley, roughly chopped, to serve
• Hot-pepper sauce, or tabasco, to taste (optional)