Step 1

Pour the water into a heatproof jug, add the tinned tomatoes and stir well.

Step 2

Tip the onions, celery and pepper into a large microwaveable bowl, then add the garlic, hot sauce (if using), tomato purée and Cajun seasoning and mix together well.

Step 3

Add the rice and stir through so it’s coated in all the vegetables, then add the chorizo and chicken. Pour in the tomato mixture and stir well.

Step 4

Cover with cling film and cook in the microwave on high for 6 minutes (900 watt) or 8 minutes (800 watt).

Step 5

Remove and stir well, then cover again and cook for another 7 minutes (900 watt) or 9 minutes (800 watt).

Step 6

Remove and leave to stand for 5 minutes until the rice is tender, the liquid absorbed and the jambalaya piping hot.

Step 7

If the rice is not cooked fully, stir again, cover and cook on high for 2 more minutes, then check again. Repeat, if necessary, until the rice, chicken and chorizo are cooked and the jambalaya is piping hot.

Step 8

Stir in half the parsley, then divide between serving bowls, top with the remaining parsley and serve.