Jambalaya with organic Cajun spice mix

Ingredients

• 400 g kippenfilet of dijen in blokjes
• 200 g rookworst of chorizo in plakjes
• 300 g langkorrelige rijst
• 1 stuks ui gesnipperd
• 2 stengels selderij in stukjes
• 1 stuks groene paprika in blokjes
• 2 teentjes knoflook fijngehakt
• 400 g gepelde tomaten (blik)
• 700 ml kippenbouillon
• 2 el cajun kruidenmix
• 2 el olijfolie
• 1 snuifje naar smaak zeezout
• 1 bosje peterselie of lente ui

Cook Time

1. 1
   Heat the olive oil in a large pan or Dutch oven over medium-high heat. Brown the chicken and set aside.
2. 2
   Briefly brown the smoked sausage in the same pan and set aside with the chicken.
3. 3
   Sauté the onion, celery and bell pepper in the pan until soft, about 5 minutes.
4. 4
   Add the garlic and Cajun spice mix and cook for 1 minute.
5. 5
   Add the rice and stir well so that each grain is coated with the spices.
6. 6
   Add the peeled tomatoes and broth. Bring to a boil.
7. 7
   Return the chicken and smoked sausage. Lower the heat, cover and simmer for 20 to 25 minutes until the rice is cooked and the liquid is absorbed.
8. 8
   Taste and season with salt. Garnish with fresh parsley or scallions.