Cajun Jambalaya

What you'll need.

• 1½ cups (300 g) Stellar Easy Cook Basmati, rinsed
• 12 oz (340 g) andouille or smoked sausage, sliced into coins
• 1 lb (450 g) boneless chicken thigh, diced (optional)
• 1 onion, 1 green bell pepper, 2 celery stalks — all diced
• 3 garlic cloves, minced
• 1 can (14 oz/400 g) diced tomatoes
• 2½ cups (600 ml) chicken stock
• 2 tsp Cajun/Creole seasoning, 1 tsp smoked paprika, ½ tsp cayenne (to taste), 1 bay leaf
• 2 tbsp oil; 3 scallions and parsley to finish

How to make it.

1. Brown the sausage in oil in a large pot, remove. Brown the chicken (if using), remove.
2. Soften onion, pepper and celery 5 min; add garlic, Cajun seasoning, paprika and cayenne, cook 1 min.
3. Stir in tomatoes, stock, bay leaf, sausage and chicken; bring to a simmer.
4. Add the rinsed rice, stir once, cover and cook on low 20–25 min until liquid is absorbed and rice is tender.
5. Rest 5 min off heat. Fluff, discard bay leaf, fold in scallions and parsley. Serve.