Southern jambalaya

Method

1 Heat the oil in a heavy-based casserole dish. Add in the chicken and fry until browned on all sides, then remove the chicken to a heated plate.

2 Add in the pork and fry until browned.

3 Pour off half the fat from the casserole and add in the celery, onion, green pepper and garlic and fry gently for 3 minutes.

4 Add in the tomatoes, okra, Tabasco, bay leaf, salt, oregano, thyme, allspice and parsley, mixing well.

5 Return the chicken to the casserole dish and add in the andouille. Cover and simmer for 10 minutes.

6 Mix in the rice and prawns, then add in the stock. Bring to the boil, then reduce the heat and simmer gently over a low heat for 30 minutes, stirring often, until the rice is tender. Add more stock or water as needed if the rice begins to stick to the bottom of the dish.

7 Serve with crusty French bread and plenty of beer.

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Ingredients

2 tbsp vegetable oil
1.3kg chicken, cut into serving pieces
225g boneless pork shoulder, cubed
2 celery sticks, sliced
1 onion, chopped
1 green pepper, chopped
1 garlic clove, minced
400g tinned plum tomatoes
225g okra, cut into rounds
2 tsp Tabasco
1 bay leaf
1/2 tsp Salt
1 tsp dried oregano
1 tsp dried thyme
1/2 tsp ground allspice
1 tbsp Parsley, chopped
225g French andouille, Spanish chorizo or smoked Polish kielbasa sausage, cut into 1cm thick slices
300g rice
450g raw tiger prawns, with their heads on
225ml chicken stock
crusty French bread, to serve
plenty of beer, to serve

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