Spicy prawn and chicken jambalaya

originating from louisiana, this deep south dish has spanish influences and a moreish flavour.

Skill level: Easy • Ready in 1 hr 10 mins • Serves 6

2tbsp olive oil

6 chicken thighs, chopped

125g smoked sausage or chorizo, sliced 1 red onion, diced

1 red pepper, diced

1 green pepper, diced

2 sticks celery, diced

3 garlic cloves, crushed

1 bay leaf

1 large sprig thyme

1½tbsp cajun seasoning

300g long grain rice

400g can plum tomatoes 500ml chicken stock 180g raw prawns tabasco, to taste

1 Heat the oven to 180C, Gas mark 4. in a large ovenproof dish, heat the oil over a medium heat and sauté the chicken thighs and sausage until just brown. add the onion, pepper, celery and garlic and sauté for 5 mins more, until soft.

2 stir through the remaining ingredients, except the prawns and tabasco.

3 Cover and bake for 35 mins, until the rice is cooked. add the prawns and tabasco to taste. Cover and bake for 5 mins more, until the prawns are pink.

4 serve with a green salad or crusty bread on the side.

Per serving: Cals 424, Fat 13g,

Sat fat 4g, Carbs 44g