Method

1. Heat the oil in a non-stick pan over a low heat and add the onions, peppers and paprika and cook gently for 5 minutes
2. Next add the celery, garlic and chillies and cook for a further 4-5 minutes until the vegetables have softened
3. Add the rice to the pan and mix well to coat then add the water, chopped tomatoes, mixed beans, bay leaf, cayenne pepper and tabasco if using
4. Cover with a lid and simmer for 20 minute until the liquid is absorbed by the rice
5. Check your jambalaya during its cooking time and add more water if needed to ensure the rice cooks without sticking
6. When the rice is cooked through, serve garnished with the flat leaf parsley and a squeeze of lemon juice