BARBECUED SHRIMP & CHORIZO JAMBALAYA

190g pack Cooks’ Ingredients Chorizo, cut into rounds • 1 tsp sunflower oil, plus a little extra for frying if needed • 1 onion, diced • 1 celery stalk, diced • 1 green pepper, deseeded and diced • 2½ tsp Bart Creole Spice Blend • 200g long grain rice, rinsed • 400g can chopped tomatoes with olive oil and garlic • 500ml fresh chicken stock • 180g pack raw extra large king prawns 1 lemon, cut into wedges