Jambalaya

Method

1. 1

   Step 1

   Heat the oil in a heavy lidded pot over medium-high heat. Brown the sausage, then lift it out. Season the chicken with a pinch of the salt and brown it in the same fat; set aside with the sausage.

   • 10 min
   • medium-high heat
   • Dutch oven / casserole pot (opens in a new tab)

   Food safety: Keep raw chicken separate from cooked food.

2. 2

   Step 2

   Add the onion (opens in a new tab), green pepper (opens in a new tab) and celery (opens in a new tab) and cook until soft. Stir in the garlic (opens in a new tab), paprika (opens in a new tab), cayenne, thyme (opens in a new tab), oregano (opens in a new tab) and bay leaves (opens in a new tab) for 1 minute.

   • 8 min
   • medium heat

   

3. 3

   Step 3

   Add the tomatoes, rice, stock, remaining salt, sausage and chicken. Bring to a boil, then cover, lower the heat and simmer without stirring until the rice is almost tender.

   • 20 min
   • low heat
4. 4

   Step 4

   Tuck the shrimp (opens in a new tab) into the rice, cover again and cook until they turn pink and the rice has absorbed the liquid.

   • 7 min
   • low heat

   Food safety: Cook shrimp until opaque throughout.

5. 5

   Step 5

   Rest off the heat, covered, for 10 minutes, until the rice is tender and dry. Remove the bay leaves (opens in a new tab), fluff and scatter with spring onions (opens in a new tab) and parsley (opens in a new tab).

   • 10 min