A simple yet tasty version of Cajun Jambalaya containing the holy trinity of Cajun cooking:
onions, celery and green capsicum, with chorizo and, of course, Cajun Spice.
1 tbsp olive oil
500g chicken breast fillets, cubed
1 large onion, finely chopped
1 red or green capsicum, diced
2 garlic cloves, crushed
120g chorizo, diced
1-1½ tbsp Spice Fusion Louisiana Cajun Spice blend
250g long grain rice
400g can diced tomatoes
350ml chicken stock
Heat oil in large frying pan with a lid and cook chicken until it changes colour, about 8 minutes.
Remove from pan and set aside.
Add onion to the pan and sauté on low heat for 3-4 minutes until translucent.
Add garlic, chorizo and Louisiana Cajun Spice blend and cook for another 5 minutes.
Return chicken to pan, add rice, tomatoes and stock.
Cover and simmer for 15 minutes, add capsicum and cook for another 10-15 minutes
or until liquid has been absorbed and rice is cooked.