Name: Chicken and sausage jambalaya
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 8 servings
Cuisine: Boil
Ingredients: 30 ml butter; 2 onions halved and sliced; 1 yellow pepper or red pepper, sliced; 2 celery stalks sliced; 4 cloves garlic cloves, crushed; 10 chicken deboned, cubed; 1 chorizo sausage sliced; 5 ml dried sage; 10 ml fresh thyme or dried; 6 bay leaves; 5-8 ml cayenne pepper; 4 tomatoes peeleed, deseeded, diced; 125 ml tomato purée; 400-450 ml stock chicken; 250 ml rice long grain; 3 spring onions sliced, to garnish

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Ingredients (16)

30 ml	butter
2	onions — halved and sliced
1	yellow pepper — or red pepper, sliced
2	celery stalks — sliced
4 cloves	garlic — cloves, crushed
10	chicken — deboned, cubed
1	chorizo sausage — sliced
5 ml	dried sage
10 ml	fresh thyme — or dried
6	bay leaves
5-8 ml	cayenne pepper
4	tomatoes — peeleed, deseeded, diced
125 ml	tomato purée
400-450 ml	stock — chicken
250 ml	rice — long grain
3	spring onions — sliced, to garnish

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Method:

Heat the butter in a large deep frying pan and sauté the onion, peppers, celery and garlic together for a few minutes.

Add the chicken and sausage and cook for a few minutes, stirring. Add the herbs and spices. Stir well. Add the tomato, tomato purée and stock. Bring to the boil, then reduce the heat and simmer for five minutes.

Add the rice and stir well. Cover the saucepan and leave to simmer slowly for 20 minutes, or until the rice is tender. Stir once or twice during cooking.

Add a little more stock if needed and check the seasoning. Sprinkle with the spring onions and serve.

Text and image: Ideas magazine

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