Instructions: Rinse rice in a sieve under cold running water until water runs clear.

Drain well. Fry bacon in a large, flameproof casserole until crisp. Remove with a slotted spoon and set aside. Add oil or butter to bacon fat in pan and gently cook onion and garlic until soft, but not brown. Add celery and green pepper and cook about 3 mins. or until slightly wilted. Add rice and cook stirring frequently, about 5 mins. or until the rice becomes translucent. Add 1= cups boiling stock with tomatoes. thyme, tabasco and bacon. Bring to the boil and stir once, then, cover tightly and place in a preheated mod. hot oven 1800C. Cook 10 mins.(or cook on top of stove). Add prawns, pushing them down beneath the surface. Cover again and cook a further 10-15 mins or until rice is tender and liquid is absorbed. Check once or twice during this time and if the rice appears dry, add a few more spoonfuls of boiling stock. Add parsley and fork through. Serve Jambalaya from the casserole or pile it on a large heated serving dish.

Serves 6.

VARIATIONS Chicken Jambalaya:- Follow recipe from the shrimp but substitute 3 chicken fillets (skinned,boned half-breast), each cut crossways in half and sauteed 5 mins in a little butter.

Seafood Jambalaya:- Follow recipe for shrimp but use fresh mussels or clams in their shells or both as well as the shrimp (Prawns).

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.