Dean Edwards served up a tasty smoky shrimp jambalaya dish inspired by his recent visit to Florida on Lorraine.

The ingredients: Oil for frying, 150g chorizo, diced, 1 onion, peeled and finely diced, 1 carrot finely diced, 2 stalks celery finely diced, 3 garlic cloves, crushed, 1 green pepper, finely diced, 2 bay leaves, 1 tsp smoked paprika, 1 tsp cumin, 100ml white wine, 1 x 500ml carton tomato passata, 280g brown basmati rice, 600ml chicken stock, 300g raw prawns (deveined), 3 tbsp chopped flat-leaf parsley, 4-5 spring onions sliced, Salt and ground black pepper to season and Soured cream for serving (optional).