Jambalaya With Chicken, Shrimp And Sausage

• 2 tbsp olive oil
• 1/2 lb andouille sausage, sliced
• 8 None chicken drumsticks
• 2 None garlic cloves, crushed
• 1 None green pepper, de-seeded and sliced
• 9 oz celery, sliced
• 1 None onion, chopped
• 1 cup chicken or vegetable stock
• 7 oz long grain rice
• 1 None green chili, de-seeded and diced
• 20 None raw prawns

1. Heat the oil in a frying pan and cook the sausage until lightly browned. Remove and set aside on a plate. Add the chicken to the pan and cook gently for 8 minutes. Add the garlic, green pepper, celery and onion and continue cooking for 5 minutes.
2. Stir in the stock, bring to a boil and add the rice and chili. Reduce the heat to a gentle simmer and cook for about 20 minutes until the rice is just tender, adding a dash more stock if the pan runs dry. Return the sausage to the pan with the prawns and mix well.
3. Cook for a further 6 minutes, until the prawns have turned pink, season to taste and serve.

olive oil, andouille sausage, chicken, garlic, green pepper, celery, onion, chicken, long grain rice, green chili, prawns

Taken from recipes-plus.com/api/v2.0/recipes/19304 (may not work)