Jambalaya

Ingredients

• 200g andouille sausage, sliced 1cm thick
• 200g chicken thigh, cut into 2cm cubes
• 200g shrimp (16/20 count), peeled and deveined
• 90g celery, diced 1cm
• 90g yellow onion, diced 1cm
• 90g bell pepper (mixed red and green), diced 1cm
• 150g long-grain white rice
• 200ml chicken stock
• 200ml crushed San Marzano DOP tomatoes
• 30ml Creole tomato paste
• 5g fresh thyme leaves
• 3g Maldon sea salt
• 2g Cayenne pepper
• 1g filé powder (optional, finishing)
• 30ml neutral oil

Method

1. 1
   Heat oil in a large, heavy-bottomed pot over medium-high heat; render andouille 4 minutes until fat releases, then add chicken and sear 5 minutes until opaque at edges.
2. 2
   Add onion, celery, and bell pepper; cook 4 minutes, stirring occasionally, until softened and aromatics release.
3. 3
   Stir in tomato paste and thyme, cook 2 minutes; add rice and toast 2 minutes, stirring constantly.
4. 4
   Deglaze with stock and tomatoes, scraping the bottom; bring to a boil, then reduce heat to low, cover, and simmer 15 minutes.
5. 5
   Fold in shrimp, season with salt and Cayenne; cover and cook 5 minutes until rice is tender and shrimp are opaque.
6. 6
   Remove from heat, rest 3 minutes; finish with a pinch of filé powder and serve in shallow bowls.