Beef Jambalaya

• 5/8 pound fillet steak
• 4 chilli powder level tsp mild
• 1 salt and freshly ground black pepper
• 2 celery sticks
• 2 red peppers
• oil
• 4 15/16 ounces chorizo sausage pack, sliced and cut into strips or 125g cubed
• 1 onion medium, roughly chopped
• 2 garlic clvs, crushed
• 1 1/2 cups long grain white rice
• 1 tomato paste level tbsp
• 1 ground ginger level tbsp, 2 level tsp cajun
• 2 9/16 cups beef stock
• 8 prawns lrgs cooked, shelled
• salad leaves such as lambs

1. Mix the sliced steak with 1 level tsp each mild chilli powder and ground black pepper.
2. Cut the celery and peppers into thin 50mm strips.
3. Heat 1 tbsp oil in a large frying pan on the boiling plate and cook the chorizo until golden.
4. Add the celery and peppers to the pan and cook until just beginning to soften and brown.
5. Remove from the pan and set aside.
6. Add 2 tbsp oil to the pan and fry the steak in batches; set aside and keep warm in the simmering oven.
7. Add a little more oil to the pan if necessary and cook the onions.
8. Add the garlic rice tomato paste remaining chilli powder ground ginger and cajun seasoning then cook for 2 minutes until the rice turns translucent.
9. Stir in the stock season with salt and bring to the boil.
10. Cover and transfer to the simmering oven for about 20 minutes until the rice is tender and most of the liquid absorbed (add a little more water during cooking if necessary).
11. Add the reserved steak chorizo peppers celery and prawns.

fillet steak, chilli powder level tsp, salt, celery, red peppers, oil, sausage pack, onion, garlic, long grain white rice, tomato, ground ginger level, beef stock, salad

Taken from www.yummly.com/recipe/Beef-Jambalaya-1647977 (may not work)