Cajun Chicken and Sausage Jambalaya

• 650 g Chicken thighs, boneless, skinless
• 250 g Andouille sausage
• 1 large Yellow onion
• 2 medium Celery
• 1 large Green pepper
• 2 tbsp Cajun seasoning
• 2 tbsp Tomato purée
• 300 g Long-grain white rice
• 2 Bay leaves
• 750 ml Chicken stock, hot
• 4 Spring onion
• 1 Lemon

1. Cut the chicken into bite-size pieces and slice the andouille sausage. Finely chop the onion and celery, and dice the green pepper. Thinly slice the spring onions and cut the lemon into wedges.
2. Set a large Dutch oven over medium-high heat and add the sausage. Cook for 4 to 5 minutes, stirring, until it has rendered some fat and is lightly browned. Transfer the sausage to a plate, leaving the fat in the pot.
3. Add the chicken to the pot and cook for 4 to 5 minutes, turning, until lightly browned. Add the onion, celery and green pepper, then cook for 6 to 8 minutes until softened, scraping up any browned bits. Stir in the Cajun seasoning and tomato purée and cook for 1 minute until fragrant.
4. Stir in the rice and cook for 1 minute so the grains are well coated. Add the bay leaves and pour in the hot chicken stock, then return the sausage to the pot and bring to a gentle simmer. Reduce the heat to low, cover, and cook for 20 minutes until the rice is tender and most of the liquid is absorbed.
5. Remove from the heat and rest, covered, for 5 minutes. Discard the bay leaves, then fluff the jambalaya with a spoon and fold through most of the spring onions. Serve with the remaining spring onions and a squeeze of lemon over each portion.

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