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peel and roughly chop the onion, celery and garlic.
deseed the chilli and slice it.
chop up the red pepper, chicken and sausage into bite-size pieces.
fry the onion in a little oil over a high heat for 3 minutes until it starts to soften.
add the celery, pepper, garlic, chilli and bay leaves and fry for another 3 minutes until they just start to gain colour.
dump in the chicken and sausage and cook for another couple of minutes.
spoon in the turmeric, salt and the rice, then stir to coat every grain.
pour in the tomato and stock before bringing it to a gentle simmer.
bubble the jambalaya over a low heat for 20 minutes, stirring occasionally to stop it burning on the bottom.
test that the rice is cooked by tasting and if it is then add the peas, parsley and prawns. If not yet cooked give it a further 5 minutes of simmering.
leave to stand for 2 minutes before putting the pot in the middle of the table and letting everyone dig in.

Serves 4-6

• 1 onion
• 2 sticks of celery
• 1 green pepper
• 1 red chilli
• 3 cloves of garlic
• 2 bay leaves
• 1 tsp turmeric
• 1 tsp of salt
• smoked sausage (200g)
• 1 large chicken breast
• bowl of long-grain rice (300g)
• carton of tomato juice (500ml)
• chicken stock (500ml)
• dozen large raw prawns, shelled.
• handful of frozen peas, thawed.
• bunch of fresh parsley
  
  

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Jambalaya ft Alex Day