Cajun Jambalaya

Spice mix:

1 tbsp paprika

4 tsp black pepper

2 tsp Maldon salt

2 tsp white pepper

2 tsp garlic powder

2 tsp onion powder

1 tsp cayenne pepper

2–3 chicken thighs

2 tbsp oil

5 Vienna sausages (hot dogs)

2 celery stalks

1 onion

1 green bell pepper

3 cloves garlic

1 tbsp tomato paste

1 bay leaf

1 tsp thyme

1 chicken stock cube

300 g uncooked rice, rinsed

750 ml water

4–6 spring onions

Start by preparing the spice mix and set it aside.

Finely chop the vegetables. Slice the sausages into thin rounds and cut the chicken thighs into bite-sized pieces.

Season the chicken with 2 tbsp of the spice mix.

Heat 1 tbsp of the oil in a frying pan and cook the chicken until lightly browned but not fully cooked through. Remove the chicken from the pan and add the sausages. Fry until they are lightly browned, then remove them and place them in the same bowl as the chicken.

Add the remaining oil to the pan, then add the onion, bell pepper, and celery. Cook until the vegetables have softened slightly. Add the garlic, bay leaf, tomato paste, and thyme, and cook for 1–2 minutes.

Add 1-2 tbsp of spice mix and rinsed rice to the pan and stir well so the grains are evenly coated with the spices. Return the chicken and sausages to the pan. Pour in 750 ml of water, crumble the chicken stock cube into the pan, and stir thoroughly.

Bring to a boil, then reduce the heat, cover, and simmer gently for 30 minutes.

Turn off the heat, stir in the sliced spring onions, cover the pan again, and let the dish rest for a few minutes before serving.