Cajun Chicken and Sausage Jambalaya

Heat a little oil in a large ovenproof casserole over a medium-high heat. Brown the sausage, then transfer it to a plate. Season the chicken lightly and sear it in the same pot until deeply coloured; it does not need to be cooked through yet. Transfer it to the plate too.

Add the measured oil to the pot and heat until shimmering. Whisk in the flour and stir continuously until the roux is a deep brown colour. Lower the heat if it begins to catch.

Add the onion, pepper and celery and cook for about 3 minutes, stirring through the hot roux. Add the garlic and cook for 30 seconds, then stir in the Cajun seasoning and bay leaves.

Pour in the hot chicken stock gradually, stirring well to create a smooth gravy. Bring to a gentle simmer, then cook uncovered over low heat for 1 hour so the roux loses its raw flour flavour and the base develops depth.

Heat the oven to 190°C, or 170°C fan. Stir the browned chicken and sausage back into the pot, then add the unrinsed rice and mix thoroughly.

Cover the casserole and bake for 30–45 minutes, until the rice has absorbed the stock and is tender. Check once near the end; add a splash of hot stock if the rice needs more time but the pot looks dry.

Remove the casserole from the oven and stir through the butter. Rest for 5 minutes, then fluff the rice and serve with spring onions and hot sauce.