200gboneless skinless chicken thighschopped into cubes
3garlic clovesfinely chopped
1carrotchopped into cubes
1 ½-2cupschicken stock
1x 400g tin chopped tomatoes in juice
Handful of fresh parsleychopped
White rice for serving
Cook the chicken & sausage in a frying pan until browned and set aside. Don’t clean the pan - this adds to the flavour!
Add the oil and flour to the pan and cook until it is a coppery brown colour. This will take about 5 minutes. Make sure you keep an eye on it and stir the whole time - it will go from brown to burnt really quickly. Add the chopped onion, garlic, carrot & celery and cook for 5 minutes.
Add the tomatoes, chicken stock, bay leaves & cajun seasoning and bring to the boil. Reduce heat to low and simmer for 15 minutes covered, then remove the lid, add the chicken & sausage and simmer for a further 15 minutes uncovered. Remove from the heat, take out the bay leaves and stir through the chopped parsley.