To make the sauce, melt the butter with the oil in a large, deep non-stick frying pan or wide saucepan and fry the onion, celery and pepper for 8-10 minutes over a medium heat or until softened and very lightly coloured, stirring regularly.
Add the garlic and cook for 20-30 seconds more, stirring constantly. Stir in the Cajun seasoning and plain flour and cook together for 1 minute, stirring. Slowly add the white wine and then the stock, stirring constantly. Tip the tomatoes into the pan and add the bay leaf and thyme. Bring to a gentle simmer and cook for 15 minutes, stirring occasionally. Add the chorizo, butterbeans, Worcestershire sauce and Tabasco sauce to taste.
Return to a gentle simmer and cook for 5 minutes, stirring regularly until the sauce is thick. Stir the prawns into the hot sauce and cook for 2 minutes more, stirring until hot. Remove the bay leaf and thyme sprig. Scatter with chopped flat leaf parsley and serve with freshly boiled spring greens if you like.
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