Jambalaya

Jambalaya is the spiced one-pot dish of Louisiana: the rice cooks together with the meat and vegetables in a single pot.

1. Cut the chicken (400 g) into bite-sized pieces, and the sausage (200 g) into rounds.

2. In a heavy-bottomed pot brown the meat and the sausage, then lift them out onto a plate.

3. In the remaining fat braise the diced tomato (200 g) briefly, then add the rice (300 g), and turn it, stirring, until it turns glassy.

4. Pour in the stock (700 ml), and return the browned meat and sausage. Season with chilli (1 teaspoon) and salt.

5. Covered, over a low heat, cook it until the rice softens and soaks up the liquid (about 18-20 minutes).

6. Take it off the heat, rest it under the lid for 5 minutes, then fluff it with a fork and serve.

Tip: Do not stir the rice much while cooking, so it stays loose – it is enough to turn it gently once or twice.