Jambalaya

Ingredients

• Long-grain white rice 300 g
• Andouille sausage, sliced 200 g
• Chicken thighs, cubed 300 g
• Raw prawns, peeled 200 g
• Onion, chopped 1
• Green bell pepper, chopped 1
• Celery stalks, chopped 2
• Chopped tomatoes 400 g
• Chicken stock 600 ml
• Cajun seasoning 2 tbsp
• Vegetable oil 2 tbsp

Instructions

1. 1

   Heat the oil in a large pot and brown the chicken and sausage, then set aside.

2. 2

   In the same pot cook the onion, pepper and celery until soft, about 6 minutes, then stir in the Cajun seasoning.

3. 3

   Return the meat, add the tomatoes and stock and bring to a boil.

4. 4

   Stir in the rice, cover and simmer gently for about 20 minutes until the rice is nearly tender.

5. 5

   Add the prawns, cover again and cook for 5 minutes until they are pink and the rice is done.

6. 6

   Fluff with a fork, rest for a few minutes and serve hot.