Preparation
- Heat the oil in a large pot or casserole over medium-high heat. Brown the chicken cubes and sausage slices in it all over with a little salt and pepper until cooked and lightly browned.
- Fry the garlic and jalapeño briefly until fragrant, then add the onion, both peppers and celery and cook, stirring, until soft.
- Stir in the stock, tomatoes, rice, Cajun seasoning, bay leaf, thyme and cayenne and bring to a simmer.
- Cover and cook over low heat for about 25 to 30 minutes, stirring occasionally so the rice does not stick to the bottom, until the liquid is absorbed and the rice is cooked.
- Fold in the prawns, cover again and simmer for a few more minutes until they are pink and cooked through.
- Remove the bay leaf, season with salt and pepper and, if you like, serve sprinkled with spring onions.
Drink with it
Pale lager · excellent match
Pale lager or Pilsner, ice cold
Cold and carbonation cool the cayenne heat, and the fine hop bitterness cuts through the fat of the andouille.
Pils or Helles: What's the Difference?White wine · excellent match
Riesling feinherb (off-dry) or Gewürztraminer with some residual sweetness
The residual sugar absorbs the heat, the acidity carries the tomato and peppers, and the spicy fruit stands up to the Cajun spices.
Which wine pairs with food? A simple approach to choosingRed wine · good match
Beaujolais (Gamay), lightly chilled
Low tannin and juicy red fruit suit smoked sausage and tomato without tannin fanning the heat.
Mellow whisky · good match
Bourbon as a highball with soda or ginger ale, lots of ice
The vanilla and caramel of the bourbon meet the roasted flavours of the sausage; ice and soda dilute the alcohol, which neat would fan the cayenne heat.
Whisky with food: cheese, chocolate, and savory dishes
Why it pairs well
Bourbon comes from the same neighbourhood as the cuisine; as a highball with lots of ice it stays pleasant alongside the heat.