New Orleans Jambalaya

A one-pot feast cooked in the pizza oven - smoky sausage, chicken, and prawns layered with rice, tomatoes, and the classic Cajun 'holy trinity' of onion, pepper, and celery. The pizza oven's radiant heat mimics the wood-fired cooking that's at the heart of Louisiana cuisine. This feeds a crowd.

Ingredients

Meat and Seafood

• 225g smoked bacon lardons
• 225g pork sausage meat
• 225g smoked sausage (kielbasa or similar), sliced into half-moons
• 4 boneless, skinless chicken thighs, cut into 2cm pieces
• 450g large raw king prawns, peeled and deveined

Vegetables and Rice

• 2 tablespoons lard or vegetable oil
• 3 medium onions, finely diced
• 4 green peppers, finely diced
• 5 celery sticks, finely diced
• 6 cloves garlic, minced
• 400g basmati rice, rinsed
• 400g tin crushed tomatoes
• 350ml chicken stock

Seasoning

• 2 tablespoons smoked paprika
• 1 teaspoon cayenne pepper
• 1/2 teaspoon dried thyme
• 1/2 teaspoon celery salt
• 1 bay leaf
• Flaky sea salt and freshly ground black pepper
• 4 spring onions, chopped, to finish

Method

1. Fire up your pizza oven and let it burn until the temperature settles around 200-220°C. Push the embers to the back corner.
2. Place a large heavy-based pot or casserole dish (a cast iron Dutch oven works perfectly) into the pizza oven to preheat for 10 minutes.
3. Add the lard, bacon, pork sausage meat, and smoked sausage to the hot pot. Stir and return to the pizza oven. Cook for 6-8 minutes until browned, stirring occasionally.
4. Season the chicken pieces with salt and pepper, add to the pot, and cook until golden, about 5-6 minutes.
5. Add the onions and return to the oven for 15-20 minutes until the onions have caramelised and turned golden. Add the celery, peppers, and garlic. Cook for 5 more minutes.
6. Add the smoked paprika, cayenne, thyme, celery salt, bay leaf, and black pepper. Stir through. Add the rinsed rice and stir to coat it in the spiced oil. Let it toast in the oven for 3-4 minutes.
7. Add the crushed tomatoes and chicken stock. Stir well and bring to a simmer. Cover with a lid and cook for 15 minutes, rotating the pot halfway through so the side nearest the fire doesn't catch.
8. Meanwhile, toss the prawns with a little smoked paprika, salt, and pepper. Place a separate pan near the fire and cook the prawns for 2-3 minutes per side until pink.
9. Remove the pot from the oven. Fold in the cooked prawns and spring onions. Serve straight from the pot.

Originally created by Chef Amy Aberle-Rogan for Bull BBQ. Reproduced with permission. Adapted for UK audiences by Cedar Kitchen in the Garden.