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Jambalaya

Serves: 6
Prep time: 30 min
Cook time: 45 min

Ingredients:
3 smoked sausages, sliced
3 tbsp (45ml) olive oil
4 chicken thighs, sliced
1 brown onion, diced
1 yellow capsicum (bell pepper), diced
1 green capsicum (bell pepper), diced
2 sticks celery, diced
1 jalapeño, diced
4 cloves garlic, finely diced
8 sprigs thyme, finely sliced
1 bay leaf
2 tbsp Cajun seasoning
1 tin crushed tomatoes (400g / 14oz)
740ml (3 cups) chicken stock
300g (1 ½ cups) uncooked long grain rice
24 large prawns (shrimp), peeled and deveined
3 spring onions, finely sliced
salt, to taste

Method:
1. Place a large pan with a lid over medium-high heat. Add the olive oil, and once hot, add the sliced sausage. Sauté for 3-4 minutes.
2. Add the sliced chicken thighs and continue to cook, stirring often, for another 4-5 minutes. Then, add the diced onion and cook for 2 more minutes.
3. Next, add the yellow capsicum, green capsicum, celery, jalapeño, and garlic. Season with a pinch of salt and sauté for another 3-4 minutes. Add the chopped thyme, bay leaf, Cajun seasoning, and crushed tomatoes. Stir well.
4. Pour in the chicken stock and bring the mixture to a light simmer, stirring well. Once simmering, sprinkle the rice evenly across the surface of the pan and gently stir to ensure it’s distributed evenly. Cover the pan with a lid and reduce the heat to low.
5. Cook the rice for 20 minutes. Then, lift the lid and add the prawns to the top. Continue cooking on low for another 7 minutes until the prawns are fully cooked.
6. Check if the rice is fully cooked by testing a grain. Once done, carefully stir the prawns through the rice.
7. Garnish with the sliced spring onions, serve, and enjoy!

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