Creole Jambalaya with Chicken and Andouille

• 700 g Chicken thighs, boneless, skinless
• 250 g Andouille sausage
• 2 tbsp Olive oil
• 1 large Yellow onion
• 3 pieces Celery
• 1 large Green pepper
• 4 cloves Garlic
• 2 tsp Smoked paprika
• 1 tsp Dried thyme
• ½ tsp Cayenne pepper
• 400 g Canned tomatoes
• 750 ml Chicken stock
• 300 g Long-grain white rice
• 4 pieces Spring onion

1. Cut the chicken into bite-sized pieces and slice the andouille. Finely chop the onion, celery and green pepper, then crush the garlic. Slice the spring onions and set aside for serving.
2. Heat the olive oil in a large Dutch oven over medium-high heat. Brown the chicken in a single layer for 4 to 6 minutes, turning until well coloured, then transfer to a plate. Add the andouille and cook for 2 to 3 minutes until lightly browned and the fat has rendered.
3. Reduce the heat to medium and add the onion, celery and green pepper to the pot. Cook for 6 to 8 minutes, stirring and scraping up the browned bits, until softened and starting to take on colour. Stir in the garlic, smoked paprika, dried thyme and cayenne pepper and cook for 30 seconds until fragrant.
4. Tip in the canned tomatoes and cook for 2 minutes, stirring to break them up slightly. Pour in the chicken stock and bring to a steady simmer. Return the chicken (and any juices) to the pot.
5. Stir in the long-grain white rice, then bring back to a gentle simmer. Cover and cook on low for 18 to 20 minutes, stirring once halfway through, until the rice is tender and most of the liquid is absorbed. If it looks dry before the rice is tender, add a small splash of stock and continue cooking.
6. Remove from the heat and rest, covered, for 5 minutes so the jambalaya thickens and turns glossy. Fluff gently with a wooden spoon, then scatter over the spring onions. Serve hot.

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