Jambalaya

Ingredients14

• andouille sausage300 g
• bone-in chicken thighs600 g
• long-grain white rice300 g
• yellow onion1
• green bell pepper1
• celery stalks2
• garlic4 cloves
• canned crushed tomatoes400 g
• chicken stock700 ml
• vegetable oil2 tbsp
• dried thyme1 tsp
• cayenne pepper1/2 tsp
• bay leaves2
• salt1 tsp

Method

1. Slice the sausage, cut the chicken into pieces, dice the onion, bell pepper, and celery, and mince the garlic.
2. Heat the oil in a heavy pot and brown the sausage and chicken; remove and set aside.
3. Sauté the onion, bell pepper, and celery until soft, then add the garlic, thyme, and cayenne and cook briefly.
4. Stir in the rice, tomatoes, stock, bay leaves, and salt, then return the meats to the pot.
5. Bring to a boil, cover, and simmer on low for about 25 minutes until the rice is tender and the liquid is absorbed.
6. Rest off the heat for 10 minutes, discard the bay leaves, and fluff before serving.