Cajun Sausage & Rice Jambalaya

Ingredients

• 1 tbsp vegetable oil
• 400g smoked sausage, sliced
• 500g chicken thighs, diced
• 1 onion, diced
• 1 green pepper, diced
• 2 celery sticks, diced
• 3 cloves garlic, crushed
• 2 tbsp Cajun seasoning
• 400g long grain rice
• 2 x 400g tins chopped tomatoes
• 800ml chicken stock
• Salt and pepper, to taste

Method

1. Heat the oil in a large, deep pan over medium-high heat. Brown the sausage and chicken for 6-8 minutes, then remove and set aside.
2. Add the onion, green pepper, and celery to the same pan and cook for 6-8 minutes until softened.
3. Add the garlic and Cajun seasoning and cook for 1 minute, stirring constantly.
4. Stir in the rice, chopped tomatoes, and stock, then return the sausage and chicken to the pan.
5. Bring to a simmer, cover, and cook on low heat for 25 minutes, until the rice is tender and the liquid is absorbed, stirring once halfway through.
6. Season with salt and pepper to taste.
7. Cool completely before portioning into 8 airtight containers. Freezes well for up to 3 months — defrost overnight and reheat with a splash of water until piping hot throughout.