2 chorizo, sliced
1 stick celery, diced
2 long red chillies, roughly chopped
4 cloves garlic, roughly chopped
1 brown onion, thinly sliced
1 tsp dried oregano
1 tsp dried parsley
1 tsp dried thyme
1 tsp onion powder
1 tsp garlic powder
1 tsp cayenne pepper
1 tbsp paprika
2 banana peppers, roughly chopped
1 jalapeno, roughly chopped
1 red capsicum, roughly chopped
500g okra, halved
700ml tomato passata
1 400g tin cherry tomatoes
1 cup vegetable stock
2 tbsp fresh thyme, chopped
8 raw prawns, heads removed, deveined
3 spring onions, finely chopped
1 tbsp coriander, chopped
1 tbsp parsley, chopped
Heat a large sauté pan over high heat and add the chorizo. Fry off for a minute or two until the fat renders, then add the celery, chillies and garlic, and stir to coat in the chorizo oil. Add some extra virgin olive oil if things are sticking to the pan.
Stir through the onion, dried oregano, parsley and thyme, onion and garlic powders, cayenne and paprika. Add the banana peppers, jalapeno, capsicum and okra, then cover with the passata, tinned cherry tomatoes and stock. Stir through the thyme and season well with salt and pepper.
Cover with a lid, reduce the heat to low and simmer for 20-30 minutes until thickened.
Add the prawns, spring onions, coriander and parsley, and cook for another 5 minutes until prawns are cooked through. Serve.