Recipe - Prawn Jambalaya

1 tablespoon Oil
1 Stick celery; cut or sliced up
225 g Rice; (8 oz)
4 teaspoon Schwartz Creole Seasoning
One half teaspoon Schwartz Garlic Granules
1 230 gram tin chopped
tomatoes; (8 oz)
300 ml Chicken stock; (One half pint)
1 bn Spring onions; chopped
225 g Cooked; peeled prawns,
; defrosted if frozen
; (8 oz)

Heat the oil in a large frying pan and fry the celery and rice for 1
minute. Add the Creole Seasoning and Garlic. Stir in the tomatoes and
chicken stock. Bring to the boil. Cover and simmer gently for 15 minutes.

Add the spring onions and prawns and cook for a further 5 minutes or until
the water has been absorbed and the rice is tender.

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Converted by MM_Buster v2.0l.