About the Recipe
The best bit about Cajun? The flavour gets better after a couple of days, so it's ideal for meal prep!

Ingredients
115g Andouille Sausage (substitute for Chorizo), cut into rounds
450g Prawns, peeled and deveined
6 Chicken Thighs
1 large Onion, Sliced
6 Sprigs Spring Onions, sliced
1 Green Pepper, diced
500g Plum Tomatoes, roughly chopped
2 Garlic Cloves
1 Bayleaf
2L Chicken Stock
1 tbsp Tabasco
300g Long Grain Rice
Creole Seasoning:
½ tsp Black Pepper
½ tsp White Pepper
½ tsp Cayenne Pepper
½ tsp Paprika
½ tsp Onion Powder
½ tsp Garlic Powder
½ tsp Dried Oregano
¼ tsp Dried Thyme
Preparation
Step One
Make the Creole Seasoning by combining: ½ tsp black pepper, ½ tsp white pepper, ½ tsp cayenne pepper, ½ tsp paprika, ½ tsp onion powder, ½ tsp garlic powder, ½ tsp dried oregano and ¼ tsp dried thyme. This makes approximately 20g.
Step Two
Fry the sausage for 5 minutes until the fat is rendered out. Then add the chicken thighs and fry until beginning to brown.
Step Three
Add the pepper, onion and spring onion and cook until translucent.
Step Four
Stir in the tomatoes, garlic, bayleaf and creole seasoning. Cook for 4-5 minutes.
Step Five
Add the chicken stock and tabasco sauce. Bring to the boil before adding the rice. Mix and simmer for 15 minutes.
Step Six
Add the prawns and cook for 5 more minutes until the prawns turn pink. Serve.