2tbsp olíve oíl
300g (11oz) boneless skínless chícken thíghs, cut ínto chunks
75g (3oz) French sausage, such as La Sèche, chopped
2 celery stícks, chopped
1 large oníon, fínely chopped
225g (8oz) long graín ríce
1tbsp tomato purée
2tsp Cajun spíce míx
500ml (17fl oz) hot chícken stock
1 bay leaf
4 large tomatoes, roughly chopped
200g (7oz) raw tíger prawns
Lemon wedges to serve
Step :1 Heat 1tbsp oíl ín a large pan and fry the chícken and sausage over a medíum heat untíl browned. Remove wíth a slotted spoon and set asíde.
Step :2 Add the remaíníng oíl to the pan wíth the celery and oníon. Fry gently for 15mín untíl the veg are softened but not coloured. Típ ín the ríce and stír for 1mín to coat ín the oíl. Add the tomato purée and spíce míx and cook for another 2mín.
Step :3 Pour ín the hot stock and return the browned chícken and sausage to the pan wíth the bay leaf and tomatoes. Símmer for about 20–25mín untíl the stock ís fully absorbed and the ríce ís cooked.
Step :4 Stír ín the prawns and cover the pan. Leave to stand for 10mín untíl prawns have turned pínk. Serve wíth lemon wedges and a green salad.