Creole Jambalaya

Ingredients
3/4 lb cooked Ham
3/4 lb jumbo Prawns shelled
1/2 lb Chorizo Sausage
4 tablespoons Olive Oil
2 tablespoons Butter
2 tablespoons Lard
1 Spanish Onion finely chopped
3/4 lb risotto Rice
1 stalk Celery chopped
1 green Pepper finely chopped
6 Tomatoes peeled seeded and chopped
1 small tin Tomato Concentrate
2 pints well-flavoured Chicken Stock
Salt pepper and cayenne pepper
1 small glass dry White Wine
4 tablespoons finely chopped Parsley (optional)
Pitted black Olives
1/2 teaspoon Oregano
1/8 teaspoon Thyme
1/8 teaspoon ground Cloves
2 cloves Garlic

Method

Cut ham into 1 inch squares; shell and clean prawns and cut into smaller pieces if they seem a little large; slice Chorizo sausage (if not available, substitute pork or garlic sausage). Heat olive oil in a thick-bottomed frying pan and saute ham chunks, prawns and sausage until they are golden brown. Reserve.

Melt butter and lard in the bottom of a large flame proof casserole and saute finely chopped Spanish onion until transparent. Stir in Italian rice (the kind you use to make a risotto) and cook over a low heat, stirring gently, until the rice is golden. Add ham, prawn and sausage mixture to rice; and stir in chopped celery, pepper, tomatoes and tomato concentrate, and seasonings.

Bring chicken stock to a boil and pour over jambalaya mixture. Cover casserole and simmer over a low heat for 25 to 30 minutes - or until the rice is tender, but still separate - adding a little more liquid from time to time if necessary. Just before serving, stir in dry white wine, correct seasoning and keep warm in the lowest of ovens - or on a candle warmer - until ready to serve. A little finely chopped parsley or a handful of pitted black olives may be added if desired.