Creole Jambalaya

Ingredients

• 500g boneless chicken thighs, cut into 3cm pieces
• 350g andouille or smoked sausage, sliced
• 300g raw shrimp, peeled
• 2 tbsp neutral oil
• 1 large onion, diced
• 1 green pepper, diced
• 3 celery sticks, diced
• 4 garlic cloves, minced
• 400g tin chopped tomatoes
• 2 tbsp tomato puree
• 400g long-grain white rice
• 750ml chicken stock
• 2 bay leaves
• 1.5 tsp dried thyme
• 1 tsp smoked paprika
• 1 tsp cayenne pepper
• 1 tbsp Cajun seasoning
• 4 spring onions, sliced
• Small bunch parsley, chopped
• Salt and black pepper

Before you cook

• Cut the chicken into pieces and season it with half the Cajun seasoning
• Dice the onion, pepper and celery and mince the garlic
• Rinse the rice under cold water until the water runs clear, then drain it well
• Peel the shrimp and keep them in the fridge until the very end

Steps

1. Heat the oil in a wide heavy pot or Dutch oven over medium-high heat.
2. Brown the sausage slices for 5 minutes until their edges crisp, then lift them out.
3. Sear the seasoned chicken in the sausage fat for about 6 minutes until coloured on all sides, then set it aside with the sausage.
4. Lower the heat to medium and cook the onion, pepper and celery in the same pot for 8 minutes until soft and glossy.
5. Stir in the garlic and tomato puree and cook for 2 minutes until the puree darkens.
6. Add the tinned tomatoes, bay leaves, thyme, smoked paprika, cayenne and the rest of the Cajun seasoning, and cook for 3 minutes.
7. Tip in the drained rice and stir for 2 minutes so every grain is coated in the tomato base.
8. Return the chicken and sausage to the pot and pour in the chicken stock.
9. Bring the pot to a boil, give it one thorough stir, then clamp on a tight lid and turn the heat to its lowest setting.
10. Cook undisturbed for 22 minutes without lifting the lid.
11. Scatter the shrimp over the surface, replace the lid, and cook for a final 6 minutes until they are pink and just firm.
12. Turn off the heat and let the pot stand covered for 10 minutes.
13. Fluff the jambalaya with a fork, fold through the spring onions and parsley, and check the seasoning before serving.