2-3 chorizo or Andouille sausage, sliced
500g chicken thighs, diced
2 onions, diced
2-4 cloves of garlic, minced
4 sticks celery, diced
2 green capsicums (bell peppers), diced
5 bay leaves
2 cups brown rice
800g tin of diced tomatoes
4 cups of liquid (stock and/or water)
3 heaping tablespoons of Cajun seasoning
Salt and pepper
Pre-heat the oven to 180 degrees Celsius (350 Fahrenheit).
With a little oil, in a large, oven-safe pot fry sausage until slightly brown. Add the chicken and fry until the chicken is just cooked.
Remove the meat from the pot. In the remaining oil and juices at the bottom of the pan, fry the onions, then add the garlic, capsicums, celery and bay leaves. Sauté for 2 minutes then add the meat back in along with all the other ingredients.
Keep the pot on the stove until the mix is bubbling and then put it in the oven with a lid on for 1 hour.
Check occasionally to make sure it is not too dry (add more water/stock if necessary), if it is too wet, cook with the lid off for the last half hour.
The jambalaya is ready when the rice is cooked through.