Louisiana Creole Chicken, Shrimp and Sausage Jambalaya (5 Servings)

Preheat the oven to 180°C. Prepare a heavy oven-safe lidded pot. Dice one onion, two celery stalks and two green peppers into 1.5 cm pieces and mince four garlic cloves.

Chop 180 g bacon, slice 200 g sausage into roughly 5 mm rounds, cut 300 g chicken into 2.5 cm cubes and peel/devein 12 raw shrimp. Separate or thoroughly wash raw-chicken and seafood tools.

Mix 1 tsp dried thyme, 4 tsp sweet paprika, 1 tsp garlic powder, 1 tsp onion powder and 1/2 tsp each cayenne, black pepper and salt.

Heat 1 tbsp oil in the pot over medium-high heat; brown bacon and sausage for about three to four minutes, then transfer to a clean plate.

In the same pot sear chicken for three to four minutes until browned outside, then set aside. Sear shrimp about one minute per side and reserve separately. Neither chicken nor shrimp should be eaten yet; both require final cooking.

Melt 1 tbsp butter in the pot, sauté diced onion, celery and peppers about five minutes, then add minced garlic and cook another 30 seconds.

Add 1 1/4 cups dry rice and toast for one minute. Add the spice mix, 2 tbsp tomato paste, 200 g crushed tomatoes, 625 ml chicken stock, browned bacon, sausage and chicken; stir and bring to a simmer. Do not add shrimp or scallions yet.

Cover tightly and bake in the 180°C oven for 20 minutes, then check the rice. If still firm, continue in five-minute increments, typically 25–45 minutes total, until tender and liquid is mostly absorbed.

Fold in reserved shrimp and one cup sliced scallions, cover and cook another 3–5 minutes. Finish only when shrimp are pearly and opaque and the thickest chicken piece reaches at least 74°C.

Divide into five servings and serve hot. Refrigerate leftover rice and meats in shallow containers at 4°C or colder within two hours, use within 3–4 days, and reheat to 74°C.