Gumbo

1 onion
Garlic and ginger
4 sticks celery
1 leek
1 red capsicum
1 can tomatoes
1 can whole corn kernels
1 cup chicken stock
2 cups cooked rice
2 cups cooked shrimps
150g ham
200g chorizo (about 4)
1 tsp paprika
1 tsp cayenne pepper

Dice all vegetables.
Brown the onion, garlic and ginger.
Add the paprika and cayenne pepper and fry for 1 minute.
Add the ham and chorizo and fry for 3 minutes.
Add the celery, capsicum and leek and fry for 4 minutes.
Add the tomatoes, corn and stock and bring to boil.
Add the rice.
Simmer until vegetables are cooked, add the shrimps ans warm through.

Prawn paella

1 onion
Garlic and ginger
2 tsp chili powder
250g sliced chorizo sausages
2 cups arborio rice
6 cups chicken stock
Tin tomatoes
Tomato sauce
1 cup white wine
20 large prawns (cleaned)

Bring stock to a simmer and keep it simmering.
Fry onion, garlic, ginger, chili and chorizo until onions are soft.
Stir in rice, tin tomatoes, tomato sauce and wine and simmer for about 3 minutes.
Add a cup of stock and stir gently until liquid is absorbed and then repeat with next cup of stock. This will take around 20 minutes.
Add the prawns and warm through - about 3 minutes.
Serve with crusty bread.