Pour the water for the rice (see pantry for amount) into a medium saucepan with a tight-fitting lid. 

Stir in the rice and 1/4 tsp salt and bring to the boil. Once boiling, turn the heat down to medium and cover with the lid.

Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).

Meanwhile, halve the pepper and discard the core and seeds. Slice into thin strips. Drain the sweetcorn in a sieve.

Heat a drizzle of oil in a large frying pan on high heat.

Once the oil is hot, add the pepper and sweetcorn and fry, stirring, until just soft, 3-4 mins. 

Add the chorizo and fry until it starts to brown, 3-4 mins. 

Meanwhile, peel and grate the garlic (or use a garlic press). 

Zest and cut the lemon into wedges. Roughly chop the parsley (stalks and all).

In a small bowl, combine the olive oil for the drizzle (see pantry for amount), a squeeze of lemon juice, the lemon zest and half the parsley. Season with salt and pepper, then set the drizzle aside for now. 

Lower the pan heat to medium-high, then add the garlic, tomato puree and Cajun spice mix (add less if you'd prefer things milder). Fry, stirring, for 1 min. 

Stir in the chicken stock paste, sugar and water for the sauce (see pantry for both amounts). Bring to the boil, then lower the heat and simmer until thickened, 1-2 mins. 

Once the rice is cooked, fluff it up with a fork and gently stir it into the sauce.

Stir through the peas, a squeeze of lemon juice and the remaining parsley. Taste and add more salt and pepper if needed. 

Share the jambalaya between your bowls and spoon over the lemon and herb drizzle.

Serve with any remaining lemon wedges alongside for squeezing over.

Enjoy!