CREOLE JAMBALAYA

• ¾lb cooked ham
• ¾lb prawns
• ½lb chorizo
• 4 tablespoons olive oil
• 4 ozs butter
• 1 large onion finely chopped
• ¾lb risotto rice
• 1 stalk celery chopped
• 1 green pepper finely chopped
• 6 tomatoes peeled, seeded and chopped
• 1 small tin tomato puree
• 1 bay leaf crumbled
• ½ teaspoon oregano
• ½ teaspoon thyme
• ¼ teaspoon ground cloves
• 2 cloves garlic
• salt
• pepper
• cayenne
• 2 pints chicken stock
• 1 small glass dry white wine
• 4 tablespoons finely chopped parsley

Cut ham into 1 inch squares and slice chorizo.
Heat olive oil in frying pan and sauté ham, prawns and chorizo until golden. Reserve.
Melt butter in flameproof casserole and sauté onion until transparent. Stir in the rice and cook over a low heat , stirring gently until rice is golden. Add ham, prawns, chorizo then stir in celery, peppers, tomatoes, tomato puree, bay leaf, thyme, oregano, ground cloves, garlic, salt pepper and cayenne. Bring chicken stock to the boil and pour over mixture. Cover casserole and simmer over a low heat for 25 – 30 mins.

Just before serving stir in White wine and sprinkle with parsley.