Ingredients

Main Dish

• 1 tbsp vegetable oil
• 6 ounces bacon , preferably smoked, chopped
• 7 ounces andouille , sliced ( or smoked sausage)
• 12 prawns , raw (peeled with or without tails)
• 4 cloves garlic , minced
• 1 tbsp butter
• 1 large onion , chopped
• 2 ribs celery , sliced
• two green Bell pepper , cut into 1.5 cm. pieces
• 1.25 cups long grain rice
• 2.5 cups chicken broth
• 6.5 ounces canned crushed tomato
• 2 tbsp. tomato paste
• 1 cup green onions , sliced
• 2 tsp. chopped fresh or 1 tsp dried thyme
• 4 tsp. sweet paprika
• 1 tsp. garlic powder
• 1 tsp. onion powder
• 1/2 tsp. cayenne Powder
• 1/2 tsp black pepper
• 1/2 tsp. salt

Main Dish” pieces

• 10 oz. chicken , skinless, boneless, cut into 1

Instructions

Instructions

1. Preheat over to 180C/350F
2. Heat oil in a very large skillet or dutch oven over medium heat
3. Add bacon, cook for 30 seconds. Then add sausages. Cook until sausages are golden, about 3 minutes, then remove into a bowl.
4. Add chicken into the pan and cook until golden. Then add to bowl with bacon.
5. Sear prawns in the pan for 1.5 minutes on each side, then transfer to a separate bowl.
6. Add butter, then garlic, onion, celery and bell peppers. Cook for 5 minutes or until soft.
7. Add rice, stir to coat grains in oil.
8. Add chicken broth, tomato paste, canned tomato, thyme and spices
9. Stir well, then add chicken, sausages and bacon (including all liquid)
10. When you see bubbles across most of the surface, stir well once more, Ensure all rice is submerged. Cover with a lid and transfer to the oven.
11. Bake 30 minutes, then remove.
12. Add prawns/shrimp and green onions. Quickly, but gently, stir through, cover with lid, and return to oven for 3 more minutes
13. Remove from oven, sit gently and then serve