← Nouns Cooking · American

Ingredients

• 1 tbsp Vegetable oil
• 250 g andouille or other smoked sausage, sliced
• 400 g skinless, boneless chicken thighs, cut into 3 cm pieces
• 1 large onion, diced
• 2 celery sticks, diced
• 1 green bell pepper, diced
• 4 cloves Garlic, chopped
• 2 tsp Paprika
• 1 tsp Smoked paprika
• ½ tsp cayenne, or to taste
• 1 tsp Dried thyme
• 1 tsp Dried oregano
• ½ tsp Black pepper
• 1 tsp Salt
• 2 tbsp Tomato purée (paste)
• 300 g long-grain white rice
• 400 g tinned chopped tomatoes
• 600 ml chicken stock
• 1 Bay leaves
• 300 g large raw prawns, peeled and deveined
• 4 Spring onion, sliced
• 2 tbsp Parsley, chopped

Method

1. Heat the oil in a large heavy casserole over medium-high heat. Brown the sausage for 3 min, then lift it out, leaving the fat behind.
2. Add the chicken and cook for 5 min, until browned all over (it will finish cooking in the rice). Set it aside with the sausage.
3. Lower the heat to medium and cook the onion, celery and pepper for 5 min, until softened. Stir in the garlic, all the spices, the herbs, salt and tomato paste and cook for 1 minute.
4. Add the rice and stir for 1 minute to coat every grain. Pour in the tomatoes and stock, add the bay leaf, and return the chicken and sausage.
5. Bring to the boil, then cover tightly, turn the heat to low and cook for 20 min without stirring.
6. Scatter the prawns over the top, cover again and cook for 5–7 min, until the prawns are pink and the rice is tender. Leave to stand off the heat, covered, for 5 min.
7. Remove the bay leaf, fluff with a fork and fold in the spring onions and parsley. Check that the chicken is cooked through before serving.

Tips

• Some sausages and stock cubes contain gluten, so check the labels for a gluten-free pot.
• Scrape up the crispy rice from the bottom of the pot; in Louisiana it’s the best bit.

Sources

Written in our own words after cross-checking these recipes:

RecipeTin Eats BBC Good Food