Ingredients

The following ingredients have 4 Servings
  • 1 tbsp vegetable oil
  • 180g (6oz) bacon (, preferably SMOKED, chopped)
  • 200g (7oz) andouille or smoked sausage (, sliced 0.5cm / 1/5" thick (Note 1))
  • 300g (10oz) chicken thigh (, skinless boneless, cut into 2.5cm /1" pieces)
  • 12 prawns/shrimp (, raw, large, (peeled, with or without tails))
  • 4 garlic cloves (, minced)
  • 1 tbsp (15g) butter
  • 1 onion (, large, cut into 1.5 cm / 0.5" pieces)
  • 2 celery ribs (, cut into 1.5 cm / 0.5" pieces)
  • 2 green capsicum / bell pepper (, medium, cut into 1.5 cm / 0.5" pieces)
  • 1.25 cups long grain rice (, uncooked (Note 2))
  • 2.5 cups (625ml) low-sodium chicken broth / stock ((Note 3))
  • 200g (6.5oz) crushed canned tomato
  • 2 tbsp tomato paste
  • 1 cup green onions (, sliced, plus more for serving)
  • 2 tsp chopped fresh thyme ((or 1 tsp dried thyme))
  • 4 tsp sweet paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp cayenne powder ((adjust spice to taste))
  • 1/2 tsp black pepper
  • 1/2 tsp salt

Instruction

  • Preheat oven to 180C/350F (all types).
  • Heat oil in a very large skillet or dutch oven over medium high heat. (Note 4)
  • Add bacon, cook for 30 seconds (to start fat melting), then add sausages. Cook until sausages are golden - about 3 minutes - then remove into bowl.
  • Add chicken into the pan and cook until golden (doesn't need to cook inside), then add to bowl with bacon.
  • Sear prawns in the pan for 1.5 minutes on each side, then transfer to a separate bowl (reserve until later).
  • Add butter, then garlic, onion, celery and capsicum. Cook for 3 to 4 minutes or until slightly softened.
  • Add rice, stir to coat grains in oil.
  • Add chicken broth, tomato paste, canned tomato, thyme and Seasoning Mix.
  • Stir well, then add chicken, sausages and bacon (including all liquid).
  • When you see bubbles across most of the surface, stir well once more. Ensure all rice is submerged, cover with lid, and transfer to oven. (See video)
  • Bake 20 minutes. Remove lid and check rice by eating a few grains (careful, very hot!) If the rice is just about done (Note 5 for the correct consistency), go to next step. If rice grains are still firm in the centre, continue to cook, checking rice every 5 mins - most ovens take about 30 mins total cooking (see Note 7).
  • Add prawns/shrimp and green onions, QUICKLY (but gently!) stir through, cover with lid, and return to oven for just 3 minutes (just to heat prawns).
  • Remove from oven (see video for finished consistency), stir gently to fluff, then serve, garnished with more green onions if desired.