Cajun-Style Jambalaya

300 g Smoked Kielbasa sausage, sliced into rounds

500 g Boneless skinless chicken breasts or thighs, cut into 1-inch pieces

1 Small white onion diced

1 Small green bell pepper deseeded and diced

1Small red bell pepper deseeded and diced

2 Stalks celery, chopped

4 Cloves garlic, minced

400g Can diced tomatoes

1 tsp. Salt

1/2 tsp. ground black pepper

1 tsp. dried thyme

1 tsp. dried oregano

1/4 tsp. Cayenne/chili powder

1/2 tsp. Franks Hot pepper sauce

2 tsp. Worcestershire sauce

1 cup thinly sliced Okra (Optional)

1 1/2 cups uncooked white rice (short grain)

3 cups chicken stock

500g raw prawn’s tails on or off, peeled and deveined

Garnish: Sliced spring onions, coriander leaf, lime wedges and chopped parsley

            

1. Heat 1 tablespoon of oil in a large cast pot or Dutch oven over medium heat and brown sausage in the hot oil, remove with slotted spoon and set aside.

2. Season the chicken pieces with half of the Cajun seasoning. Add remaining oil to the pot and sauté chicken until lightly browned. Remove with slotted spoon; set aside.

3. Sauté the onion, bell pepper and celery until onion is soft and transparent. Add a little water to steam and prevent the spices from burning. Add the garlic and cook until fragrant (30 seconds).

4. Stir in the tomatoes; season with salt, pepper, thyme, oregano, Cayenne/chili powder, hot pepper sauce, Worcestershire sauce, and the remaining Cajun & Fajita seasoning. Stir in the okra slices, chicken and sausage. Cook for 5 minutes, while stirring occasionally.

5. Add in the rice and chicken broth, cover and let simmer to bring back to heat. Cover with an oven proof lid and bake for 20 to 25 minutes, or until liquid is absorbed and rice is cooked, checking and stirring occasionally to prevent sticking. 

6. When most of the liquid is nearly absorbed into the rice, place the prawns on top of the Jambalaya mixture, stir through gently and cover with lid.

7. Allow to cook in the oven while stirring occasionally, until the shrimp are cooked through and pink (about 5-6 minutes, depending on the size/thickness of the prawns being used).