Recipe: Jambalaya

Jambalaya

A spicy Cajun classic Preparation time: 15 minutes. Cooking time: 50 minutes plus 10 minutes resting time. Serves 4-6 METHOD 1. Turn the heat to high and in a small dry pan toast the peppercorns, paprika and cayenne. Grind them in a pestle and mortar until smooth. Add the thyme, bay leaves and salt then set one side. 2. Lower the heat to medium and heat the oil in a lidded frying pan. Add the sausage slices and cook until golden. Remove to drain on kitchen paper. Add the chicken and cook until golden brown, remove and place with the sausage. 3. Add the onion, green pepper, the white parts of the spring onions, and garlic to the pan. Cook until soft and translucent, then stir in the spice mix and cook for another couple of minutes. Return the chicken back into the pan and pour stock and Tabasco over everything. 4. Lower the heat to allow the mixture to simmer for about 15 minutes until the chicken is tender. Stir in the rice and simmer for a further 10 minutes. Stir everything once then cover with a tight lid, reduce the heat and steam gently for 15 minutes. Remove the chicken. Add the prawns and sausage, stir again, then replace the lid and leave to rest for 10 minutes. 5. Meanwhile, shred the chicken then fold into the rested jambalaya, season to taste with salt and more Tabasco. Garnish with the spring onion greens

INGREDIENTS ½ tsp white peppercorns ½ tsp black peppercorns 1 tsp paprika 1 tsp cayenne (or more if using a very mild sausage) 1 tsp dried thyme 2 bay leaves ½ tsp salt 2 tbsp neutral oil 2 smoked pork sausages, ideally andouille, but fresh Polish smoked sausages, smoked chorizo or Toulouse would also do, cut into thick slices 4 bone-in chicken thighs 1 onion, finely chopped 1 red pepper, finely chopped 1 celery stick, finely chopped 4 spring onions, chopped, green and white parts separated 3 garlic cloves, crushed 800ml chicken or pork stock 1 tsp Tabasco or other hot sauce, plus extra to serve 300g long grain rice 300g large raw prawns

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