Tiger Prawn Jambalaya recipe | Delia Smith

Ingredients

• 8 raw tiger prawns, shell on, fresh or frozen, or you could use cooked Mediterranean prawns in their shells
• 1 teaspoon Tabasco sauce
• 3 medium tomatoes, dropped into boiling water for 1 minute, then peeled and chopped
• 1 bay leaf
• 1 tablespoon roughly chopped flat-leaf parsley, to garnish
• 2 spring onions, trimmed and finely sliced, to garnish
• salt and freshly milled black pepper
• 4 oz (110g) chorizo sausage, peeled and cut into 3/4 inch (2cm) pieces
• 1-2 tablespoons olive oil
• 1 medium onion, peeled and cut into ½ inch (1 cm) slices
• 2 cloves garlic, peeled and crushed
• 2 sticks celery, trimmed and sliced into ½ inch (1 cm) pieces on the diagonal
• 1 green chilli, deseeded and finely chopped
• 1 yellow pepper, deseeded and cut into ½ inch (1 cm) slices
• 6 fl oz (175 ml) white basmati rice