Ingredients

The following ingredients have 4 Servings
  • 1/2 onion
  • 1 pepper (I used 1/2 red, 1/2 yellow but any combination of colors works)
  • 1 rib celery
  • 2 cloves garlic
  • 1/2 lb chicken (225g, breast or thighs)
  • 14.5 oz finely chopped tomatoes (411g, 1 can)
  • 2 cups chicken stock (480ml)
  • 1 cup rice (200g, approx)
  • 1 bay leaf
  • 1/2 tsp dried thyme
  • 1/2 tsp dried oregano
  • 1/4 tsp paprika
  • 1 pinch cayenne pepper (or more, to taste)
  • 1/2 lb raw shrimp (225g prawns)
  • 6 oz smoked andouille sausage (170g, or other spicy smoked sausage)

Instruction

  • Dice the onions, peppers and celery - I leave the peppers medium-sized but cut the rest relatively small. Dice the chicken and thinly slice the sausage.
  • Warm the oil in a wide, heavy based dish then add the onion, pepper, celery and garlic. Cook, stirring now and then, until just soft (3-5min). 
  • Add the chicken and sausage then cook, stirring regularly, until the chicken is just cooked through. Add the tomatoes, stock, rice, bay leaf, thyme, oregano, paprika and cayenne. Bring to a simmer then cover, reduce the heat and leave approximately 20 minutes until the rice is just cooked. You may need to stir now and then, depending on your dish.
  • Add the shrimp, pressing them under the rice mixture to help them cook through. Turn them over if needed and once cooked through, serve.