Jambalaya recipe

Preheat oven to 180C/350F (all types).
Heat oil in a very large skillet or dutch oven over medium high heat. (Note 4)
Add bacon, cook for 30 seconds (to start fat melting), then add sausages. Cook until sausages are golden - about 3 minutes - then remove into bowl.
Add chicken into the pan and cook until golden (doesn't need to cook inside), then add to bowl with bacon.
Sear prawns in the pan for 1.5 minutes on each side, then transfer to a separate bowl (reserve until later).
Add butter, then garlic, onion, celery and capsicum. Cook for 3 to 4 minutes or until slightly softened.
Add rice, stir to coat grains in oil.
Add chicken broth, tomato paste, canned tomato, thyme and Seasoning Mix.
Stir well, then add chicken, sausages and bacon (including all liquid).
When you see bubbles across most of the surface, stir well once more. Ensure all rice is submerged, cover with lid, and transfer to oven. (See video)
Bake 20 minutes. Remove lid and check rice by eating a few grains (careful, very hot!) If the rice is just about done (Note 5 for the correct consistency), go to next step. If rice grains are still firm in the centre, continue to cook, checking rice every 5 mins - most ovens take about 30 mins total cooking (see Note 7).
Add prawns/shrimp and green onions, QUICKLY (but gently!) stir through, cover with lid, and return to oven for just 3 minutes (just to heat prawns).
Remove from oven (see video for finished consistency), stir gently to fluff, then serve, garnished with more green onions if desired.

Ingredient :

1 tbsp vegetable oil
180g (6oz) bacon , preferably SMOKED, chopped
200g (7oz) andouille or smoked sausage , sliced 0.5cm / 1/5" thick (Note 1)
300g (10oz) chicken thigh , skinless boneless, cut into 2.5cm /1" 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 / 0.5" pieces
2 celery ribs , cut into 1.5 cm / 0.5" pieces
2 green capsicum / bell pepper , medium, cut into 1.5 cm / 0.5" pieces
1.25 cups long grain rice , uncooked (Note 2)
2.5 cups (625ml) low-sodium chicken broth / stock (Note 3)
200g (6.5oz) crushed canned tomato
2 tbsp 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