New Orleans Jambalaya

• 300g andouille sausage, sliced
• 400g chicken thighs, diced
• 300g large shrimp, peeled
• 2 cups long-grain rice
• 1 onion, diced
• 3 celery stalks, diced
• 2 green bell peppers, diced
• 4 garlic cloves
• 400g crushed tomatoes
• 600ml chicken stock
• 2 tsp Cajun seasoning
• 1 tsp smoked paprika
• 1 tsp thyme
• Green onions and parsley to serve

Instructions

1. 1

   Brown sausage in a Dutch oven. Remove. Brown chicken in the fat. Remove.

2. 2

   Sauté the Holy Trinity (onion, celery, pepper) until soft, 8 minutes. Add garlic and spices, cook 1 minute.

3. 3

   Add tomatoes and cook 5 minutes. Add rice and stir to coat.

4. 4

   Add stock, sausage, and chicken. Bring to a boil. Cover and cook on low heat 20 minutes.

5. 5

   Add shrimp in the last 5 minutes. Cover and cook until shrimp are pink and rice is tender.

6. 6

   Fluff with a fork. Garnish with green onions and parsley.

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