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Cajun jambalaya, one-pot spiced rice with andouille sausage, chicken and shrimp. Serves 6.
In a heavy pot, brown the sliced 250 g andouille and the 300 g diced chicken in the oil over medium-high heat for about 8 minutes, then lift out.
Cook the diced onion, bell pepper and celery for 6-7 minutes until soft, then add the garlic, tomato paste and cajun seasoning for 1 minute.
Stir in the 2 cups rice and the chopped tomato, then pour in the 750 ml stock and the 4 g salt and return the meats.
Cover and simmer over low heat for 20-25 minutes, until the rice is tender and the liquid absorbed. Do not stir too often or it goes mushy.
Stir the shrimp in for the last 5 minutes, until pink and just cooked through.
