Jambalaya chicken, shrimps and chorizo recipe

INGREDIENTS

200g long grain rice
50 cl chicken broth
1 good size organic onion
1 stalk of organic celery
2 cloves of garlic
1 large organic green pepper
200g chorizo
1 small organic green pepper
1 organic chicken
about fifteen raw prawns
400g organic tomatoes
1 bay leaf
a few sprigs of thyme
2 tbsp Cajun blend mix
olive oil

METHOD

1 - Preparation : Finely chop the onion, celery (previously peeled) and bell pepper.

- chop the garlic cloves and the chilli (remove the seeds well)

- cut the tomatoes into pieces

- cut the chorizo into slices

- cut the chicken into 4 main pieces (breast and legs)

- remove the shells of the prawns

2 - Heat a large frying pan. Add 2 tablespoons of olive oil and fry your chicken pieces until golden brown. Season with salt during cooking. Remove the chicken and reserve.

3 - In the same pan, pour a nice drizzle of olive oil, then cook your prawns. Cut about 1 minute of cooking per side. Season, then remove. Set aside.

4 - Still in the same pan, pour 2 to 3 tablespoons of olive oil. Add the Cajun mix, panfry over low heat for 1 minute, then add the onion, celery and bell pepper. As soon as the mixture begins to become translucent, add the chorizo, the garlic and the chopped pepper. Fry everything for 3 to 4 minutes.

5 - Add the rice, panfry for 2 minutes, then add 3/4 of the tomatoes, the thyme, the bay leaf and the chicken broth. Cook over low heat for 25 minutes.

6 - Add the prawns, the chicken pieces, the rest of the tomatoes and continue cooking for another 5 minutes. If there is too much liquid, let it reduce over high heat, if your rice lacks cooking, add a little water. Taste and adjust the seasoning with salt and pepper, add Cajun spices if you wish.