Louisiana jambalaya recipe | delicious. magazine

Ingredients

• 1 tbsp olive oil
• 4 free-range chicken thighs, skin on and bone in
• 3 celery sticks, finely sliced
• 1 large onion, finely chopped
• 2 green peppers, chopped
• 3 garlic cloves, crushed
• 1 tbsp dried oregano
• 1 tsp cayenne pepper
• 1½ tbsp paprika (not smoked)
• 2 bay leaves
• 400g tin plum tomatoes
• 1 tsp caster sugar
• 300g good-quality smoked sausages (we used Montbeliard sausages from Reflets de France, from ocado.com), sliced
• 300g long grain rice, rinsed
• 3 fresh thyme sprigs
• 500ml good-quality chicken stock, hot
• 200g responsibly sourced raw king prawns, de-veined
• Juice of 1 lemon
• 4 spring onions, finely sliced