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Season the chicken thighs with salt, pepper and cayenne.
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Pour 4 tbs olive oil into a large wok.
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Brown the chicken thigh pieces and sausage until the chicken is browned all over.
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Add onion, capsicum, celery, marjoram, bay leaves and fry over a medium flame for around 10 minutes - keep stirring from time to time. Season with salt and pepper.
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Add the garlic and chilli, tomatoes and stock and stir to amalgamate.
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Bring to the boil, lower the heat to a simmer and cover to cook for 20-25 minutes.
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Add the rice, stir it all to mix and return the lid to the pan.
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Cook for 15-20 minutes. You can stir as you go, returning the lid between stirs. The rice needs to be firm to bite but cooked.
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Add the prawns and stir to cook until they turn pink.
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Chop up a large handful of parsley, thyme or marjoram and add to the top of the Jambalaya.
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Serve straight from the wok.