Heat the oil in a large frying pan and fry the chicken until browned.
Add the onion, celery and smoked sausage and fry for a further 2-3 minutes.
Add the Schwartz for Chef Blackened Cajun Seasoning, Chopped Garlic in Oil, rice, chopped tomatoes and chicken stock and bring to the boil. Cover and cook for 20 minutes, stirring occasionally.
Stir in the prawns and spring onions and heat through.
Vegetable Jambalaya - replace the chicken with 2 red peppers, 2 green peppers, a large tin of sweet corn and a large tin of kidney beans.
