Jambalaya with Andouille Sausage

• 2 tbsp Olive oil
• 350 g Andouille sausage
• 1 medium Yellow onion
• 2 pieces Celery
• 1 large Green pepper
• 3 cloves Garlic
• 2 tsp Cajun seasoning
• 300 g Long-grain white rice
• 400 g Canned chopped tomatoes
• 750 ml Chicken stock
• 4 pieces Spring onion

1. Slice the sausage into rounds. Dice the onion, celery and green pepper, and finely chop the garlic. Thinly slice the spring onions and set them aside for serving.
2. Heat the olive oil in a large casserole over medium-high heat. Add the sausage and cook for 4 to 5 minutes, stirring, until browned and the fat has rendered. Scoop the sausage onto a plate, leaving the fat in the pan.
3. Reduce the heat to medium and add the onion, celery and green pepper. Cook for 6 to 8 minutes, stirring, until softened and starting to take on colour. Stir in the garlic and Cajun seasoning and cook for 1 minute until fragrant.
4. Stir in the rice and cook for 1 to 2 minutes so the grains are well coated. Tip in the tomatoes and pour in the chicken stock, then return the sausage to the pan. Bring to a gentle simmer, scraping up any browned bits from the base.
5. Cover and simmer on low for 18 to 22 minutes, until the rice is tender and most of the liquid has been absorbed. If it looks dry before the rice is cooked, add a small splash of stock and continue cooking. Remove from the heat, cover again and rest for 5 minutes.
6. Fluff the jambalaya with a spoon and taste for seasoning. Scatter over the spring onions and serve hot.

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