Creole Jambalaya with Andouille Sausage

• 1 tbsp Olive oil
• 350 g Andouille sausage
• 1 medium Yellow onion
• 2 pieces Celery
• 1 medium Green pepper
• 2 tsp Smoked paprika
• 1 tsp Dried thyme
• 300 g Long-grain white rice
• 400 g Canned chopped tomatoes
• 750 ml Chicken stock
• 1 tsp Fine sea salt
• ½ tsp Black pepper
• 3 pieces Spring onion

1. Heat the olive oil in a large pot or Dutch oven over medium-high heat. Slice the andouille sausage into rounds, then brown for 4 to 6 minutes, stirring, until well coloured. Lift the sausage out onto a plate, leaving the fat in the pot.
2. Dice the yellow onion, celery and green pepper. Add them to the pot with a pinch of the fine sea salt and cook over medium heat for 6 to 8 minutes, stirring, until softened and starting to turn golden. Stir in the smoked paprika and dried thyme for 30 seconds until fragrant.
3. Add the long-grain white rice and stir for 1 minute to coat the grains. Tip in the canned chopped tomatoes and pour in the chicken stock, then return the sausage to the pot. Bring to a gentle simmer, scraping the base to release any browned bits.
4. Cover and simmer on low for 18 to 22 minutes, until the rice is tender and most of the liquid is absorbed. Turn off the heat and leave covered for 5 minutes to finish steaming. Taste and season with the remaining fine sea salt and the black pepper.
5. Thinly slice the spring onion and fold most of it through the jambalaya. Spoon into bowls and scatter over the remaining spring onion to serve. If the rice looks a little tight, loosen it with a small splash of hot chicken stock from the measured amount before serving.

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