Jambalaya

Method

1. Heat 1 tbsp of vegetable oil in a small heavy-based pot or cast-iron casserole (about 18 cm) over medium-high heat. Add 50 g of sliced andouille and fry 3-4 minutes, turning, until the coins are browned at the edges and the fat has rendered out. Lift out with a slotted spoon and set aside.
2. Toss 90 g of diced chicken thigh with 1 tsp of the Cajun seasoning and a pinch of salt, then brown it in the sausage fat for 4-5 minutes, undisturbed at first so it takes colour. Remove to the plate with the sausage; the chicken need not be cooked through.
3. Lower the heat to medium and add 50 g of onion, 50 g of green pepper and 30 g of celery — the Creole trinity. Cook 6-7 minutes, scraping up the browned bits from the base, until soft and lightly caramelised. Stir in 1 clove of minced garlic and the remaining 0.5 tsp of Cajun seasoning and cook 1 minute until fragrant.
4. Add 80 g of chopped tomatoes and cook 3 minutes, stirring, until the mixture darkens and no longer smells raw. Tip in 70 g of long-grain rice and stir for 1-2 minutes so every grain is coated in the fat and seasoning.