Put the prawns in a bowl and sprinkle over one tablespoon of the Cajun seasoning. Make sure they are totally covered.
Heat one tablespoon of olive oil in a pan and add the turkey and add the remaining Cajun seasoning.
Remove from the heat and put to one side.
Heat another tablespoon of the olive oil in a large casserole dish.
Add the sausage and fry until crisp and brown.
Remove from the casserole and add the onions, peppers, sweetcorn and celery.
Cook over a medium heat until they soften and start to caramelise around the edges, then add the garlic and cook for another minute.
Add the bay leaf and chopped tomatoes.
Sprinkle the rice, then pour in the stock.
Return the sausage to the casserole and season with salt and pepper.
Cover and simmer over a gentle heat for 15 minutes.
Lightly stir in the cooked turkey, then place the prawns on top.
Cover again and cook on a low heat for a further five minutes so that the prawns can steam.
When the rice is cooked, turn off the heat and leave to stand
Serve with lemon wedges, hot sauce and a good sprinkling of parsley and celery leaf if liked.