500 grams boneless, skin-off chicken thighs
200 grams raw chorizo sausages, skins removed
2 tablespoons olive oil
1 onion, thinly sliced
2 stalks celery, thinly sliced
1 green capsicum, diced
2 cloves garlic, crushed
1 tablespoon Cajun spice mix
1 bay leaf
1 x 400 gram tin crushed tomatoes
1 cup long grain rice
3½ cups chicken stock
300 grams raw peeled prawns
2 tablespoons chopped parsley
sea salt and ground pepper
Cut the chicken into large bite-sized pieces and break the sausages into 3cm pieces.
Heat the oil in a large sauté pan and when hot cook the chicken until golden. It won’t be fully cooked. Transfer to a plate. Add the chorizo and cook until lightly golden then add to the chicken.
Add the onion, celery, capsicum and garlic to the pan and cook until soft and lightly golden, adding a splash of water if the pan is too dry.
Stir in the spice mix and bay leaf and cook for 1 minute.
Stir in the tomatoes, then the rice and stock along with the chicken and chorizo and any resting juices. Season and bring to the boil then reduce the heat to low. Cover and cook for about 25 minutes, stirring occasionally until the rice is tender.
Cover and cook for about 20 minutes, stirring occasionally until the rice is tender. Add the prawns, pushing them into the rice and cook for another 5 minutes until just cooked through. Add a little extra stock or water if needed as the Jambalaya should be quite loose in texture, not dry.
Scatter over the parsley and serve immediately.
Pantry Note: Cajun spice mix is available in the spice section of food stores and some supermarkets.