Val Verde -Jambalaya

Ingredients

• 1 tbsp vegetable oil
• 180g bacon , preferably smoked, chopped
• 200g andouille or smoked sausage, sliced 0.5cm thick
• 300g chicken thigh, skinless boneless, cut into 2.5cm pieces
• 12 prawns/shrimp, raw, large, (peeled, with or without tails)
• 4 garlic cloves, minced
• 1 tbsp (15g) butter
• 1 onion, large, cut into 1.5 cm pieces
• 2 celery ribs, cut into 1.5 cm pieces
• 2 green capsicum, medium, cut into 1.5 cm pieces
• 1 1/4 cups long grain rice, uncooked
• 2 1/2 cups (625ml) chicken broth / stock
• 200g crushed canned tomato
• 2 tbsp Val Verde Tomato Paste
• 1 cup green onions, sliced, plus more for serving
• 2 tsp chopped fresh thyme (or 1 tsp dried thyme)
• 4 tsp sweet paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp cayenne powder (adjust spice to taste)
• 1/2 tsp black pepper
• 1/2 tsp salt