Louisiana jambalaya

Step 1: Heat 2 tbsp vegetable oil in a large heavy casserole over a medium-high heat. Brown 9 oz andouille or smoked pork sausage for 4 minutes and lift out. Add 1 ⅛ lb boneless chicken thighs and brown for 5 minutes, turning, then lift out too.

Step 2: Lower the heat to medium, add 1 onion, 2 sticks celery and 1 green pepper and cook for 7 minutes until soft. Stir in 4 cloves garlic, 1 tbsp Cajun or Creole seasoning, 1 tsp dried thyme and 2 bay leaves for 1 minute.

Step 3: Add 14 oz chopped tomatoes and 3 ¼ cups chicken stock, return the chicken and sausage and bring to the boil. Stir in 12 ½ oz long-grain white rice, return to a simmer, then cover tightly and turn the heat to low.

Step 4: Cook for 20 minutes without lifting the lid except once, after 10 minutes, to turn the rice gently from the bottom. A common mistake is stirring constantly, which makes it gluey.

Step 5: Scatter 10 ½ oz raw prawns over the top, cover and cook for 5–7 minutes more until the rice is tender, the liquid absorbed and the prawns pink and opaque all through. The chicken should be cooked to 165°F.

Step 6: Rest off the heat, covered, for 5 minutes. Season with ½ tsp salt, remove the bay leaves and fold in 4 spring onions and 1 handful parsley. Serve with 1 tsp hot sauce on the side.