Jambalaya (Creole Rice Dish with Chicken and Andouille)

• 700 g Chicken thighs, boneless, skinless
• 1 tsp Fine sea salt
• 2 tsp Cajun seasoning
• 2 tbsp Vegetable oil
• 250 g Andouille sausage
• 1 large Yellow onion
• 3 pieces Celery
• 1 large Green pepper
• 3 cloves Garlic
• 400 g Canned chopped tomatoes
• 650 ml Chicken stock
• 2 pieces Bay leaves
• 300 g Long-grain white rice
• 2 pieces Spring onion

1. Cut the chicken thighs into bite-sized pieces and season with the fine sea salt and cajun seasoning. Slice the andouille sausage. Dice the yellow onion, celery and green pepper, then finely chop the garlic.
2. Heat the vegetable oil in a large heavy pot over medium-high heat. Brown the chicken in a single layer for 4 to 6 minutes, turning, until well coloured (it does not need to be cooked through yet). Transfer to a plate.
3. Add the andouille sausage to the pot and cook for 3 to 4 minutes until browned and the fat has rendered. Add the onion, celery and green pepper and cook for 6 to 8 minutes, stirring, until softened and starting to take on colour. Stir in the garlic for 30 seconds until fragrant.
4. Stir in the canned chopped tomatoes, scraping up any browned bits from the base of the pot. Pour in the chicken stock and add the bay leaves, then bring to a lively simmer. Return the chicken (and any juices) to the pot.
5. Stir in the long-grain white rice and bring back to a steady simmer. Cover, reduce the heat to low, and cook for 20 to 22 minutes until the rice is tender and most of the liquid is absorbed. Stir once halfway through to prevent sticking, keeping the lid on as much as possible.
6. Turn off the heat and leave the pot covered for 5 minutes so the rice can finish steaming. Remove the bay leaves, then fluff with a spoon. Slice the spring onion and scatter over the top to serve.

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