Prawn Jambalaya

Born on the Bayou

1 Lb   Prawns, shelled (about 30 or 40)
5   Chorizo Sausages
2 cups 500 ml   Tomatoes, diced
1   Bell Pepper (red, yellow or orange)
2   Celery Stalks
1   White Onion
1 cup 250 ml   Chicken Stock
1 tsp 5 ml   Hot Sauce
1 tsp 5 ml   Dried Rosemary
1 tsp 5 ml   Chili Powder
1 tbsp 15 ml   Olive Oil
1. Shell and peel prawns, and set them aside. Heat the olive oil in a large heavy bottomed sauce pan. Cut the sausages into inch sized pieces, and brown them in the pan.

2. Meanwhile, wash and dice all the veggies and add them to the pot as well. Stir the vegetables and sausages together. Add the diced tomatoes, hot sauce, spices and the chicken stock and stir until its all combined.

3. Bring the pot to a boil, and then reduce the heat and allow to simmer for about an hour. Stir in the prawns and allow to cook for about 5-8 minutes. Serve zesty and hot over rice.