Home-style jambalaya with smoked sausage

Ingredients

• 500 gChicken, broiler or fryers, breast, skinless, boneless, meat only, raw
• 250 gSausage, smoked link sausage, pork
• 350 gRice, white, long-grain, regular, raw, unenriched
• 500 gTomatoes, red, ripe, canned, packed in tomato juice, no salt added
• 180 gOnions, raw
• 120 gCelery, raw
• 150 gPeppers, sweet, green, raw
• 20 gOil, olive, salad or cooking
• 750 gBeverages, water, tap, drinking
• 2 gSpices, pepper, red or cayenne
• 5 gSalt, table

Method

1. Cut chicken and sausage into 2 cm pieces; cut onion, celery and pepper into 1 cm pieces.
2. Heat oil to 175 °C in a wide pot and brown sausage with chicken for 8 minutes; turn pieces once.
3. Add onion, celery and pepper and stir for 6 minutes until vegetables turn translucent.
4. Stir in tomatoes, water, cayenne and salt and bring to a gentle simmer at 95 °C.
5. Add rice, cover and cook at 90 °C for 25 minutes. Turn off heat, stand covered 5 minutes and divide into four portions.