Jambalaya

Method

1. 01

   Step 1: Brown the sausage

   Slice the sausage into 1 cm coins. Brown in the oil in a wide heavy-bottomed pot over medium heat for 5 minutes until the edges colour, then move to a plate.

2. 02

   Step 2: Sear the chicken

   Cut the chicken into 3 cm pieces and season with half the paprika and half the salt. Brown in the sausage fat for 5–6 minutes until golden and add to the sausage.

3. 03

   Step 3: Cook the trinity

   Finely chop the onion, green pepper and celery. Cook in the same pot for 6–8 minutes, scraping up the browned bits, until soft.

4. 04

   Step 4: Bloom the spices

   Add the chopped garlic, remaining paprika, thyme, oregano and cayenne and stir for 1 minute until fragrant.

5. 05

   Step 5: Add rice and liquid

   Pour in the tomatoes and hot stock, add the bay leaves and remaining salt and bring to a boil. Stir in the rice, return the sausage and chicken, stir once and level the surface.

6. 06

   Step 6: Simmer covered

   Cover tightly and cook over low heat for 20 minutes, without lifting the lid or stirring.

7. 07

   Step 7: Add the shrimp

   Scatter the shrimp over the rice, cover again and cook for 5–7 minutes, until they’re pink and opaque and the rice is tender and has absorbed the liquid. Rest for 5 minutes, fluff with a fork and sprinkle with sliced spring onions.