6 skinless, boneless chicken thighs, cut into chunks
100g smoked sausage or chorizo, chopped
2 celery sticks, finely chopped
1 large onion, finely chopped
225g long grain rice
2 garlic cloves, crushed
1 tbsp tomato purée
1 tbsp Cajun spice
500ml hot chicken stock
4 ripe tomatoes, chopped
200g raw king prawns (optional)
Small handful flat-leafed parsley, chopped
Lemon wedges to serve
Heat 1 tbsp oil in a large pan and fry the chicken over a medium heat until browned. Remove with a slotted spoon and set aside. Fry the sausage for a couple of minutes and set aside with the chicken.
Add the remaining oil to the pan with the celery and onion. Fry gently for 15 minutes or until the vegetables are softened but not coloured. Tip in the rice and stir for 1 minute to coat in oil. Add the garlic, tomato purée and Cajun spice and cook for another 2 minutes.
Pour in the hot stock and return the browned chicken and sausage to the pan with the tomatoes. Simmer for 20 minutes until the stock has been fully absorbed and the rice is cooked. Stir occasionally to ensure that the rice does not stick to the bottom of the pan, adding a little more water if necessary.
Stir in the prawns and cover the pan. Leave to stand for about 10 minutes until the prawns have turned pink. Serve immediately, sprinkled with chopped parsley and with a wedge of lemon.