Seafood jambalaya

Ingredients

• 12 shrimps, peeled and deveined
• 1 kg cleaned mussels
• 200 g chorizo, cut into pieces
• 250 g rice
• 2 fennel bulbs, cut into thin slices
• 400 g can tomatoes with juice
• 350 ml vegetable stock
• 4 celery stalks, finely chopped
• 6 cloves garlic, finely chopped
• 1 large onion, finely chopped
• 1 hot chilli pepper, thinly sliced
• 1 bay leaf
• 1 tablespoon Cajun seasoning
• 4 tablespoons chopped parsley
• 1 teaspoon thyme
• 1 teaspoon cayenne pepper
• salt
• black pepper
• 3 tablespoons vegetable oil