Preheat the oven to 200°C/180°C fan. Peel and finely chop the onion. Finely chop the celery, peppers and tomatoes. Peel and mince the garlic. Chop the thyme leaves roughly. 

Heat a large pan with a lid over a medium-low heat with a generous drizzle of oil. Add the onion, celery and pepper with a pinch of salt and cook for 5 min until softened. Once softened, add the garlic, thyme, dried oregano and chipotle (spicy!) and fry for 1 min further. 

Add the basmati rice, tomatoes, tomato paste, chicken stock cube, measured water and hot sauce. Give everything a good mix up and cover with a lid. Cook for 12-15 min until the rice is cooked. 

Meanwhile, pat the steaks dry with kitchen paper, rub them with oil and season with salt. Heat a large pan over a high heat. Once very hot, add the steaks and fry them for 3 min on each side. Place on a baking tray and finish cooking them in the oven for 8-10 min or until cooked to your liking. 

Add the cajun (spicy!) and butter to the pan and cook for 1 min. Remove the pan from the heat and set aside. Once the steaks are cooked place them in the cajun butter to rest.

Meanwhile, finely slice the spring onion. When the rice is almost ready, add the prawns and spring onions to the pot and give everything a good mix up. Cover the rice with a lid and cook for a final 2-3 min or until the prawns are cooked through. Serve the steak alongside the jambalaya. Drizzle generously with the cajun butter.