Jambalaya

Prepare 300 g long-grain rice so it can go straight into the pot, and keep 200 g shrimp separate for the final cooking stage.

Cut the chicken and andouille sausage into bite-size pieces for even browning.

Heat a heavy pot over medium-high heat, then brown 150 g andouille sausage with 200 g chicken first.

Cook until the surfaces are golden and a browned layer forms on the pot bottom, which gives the rice deeper flavor.

Add onion, celery, and bell pepper to the rendered fat and cook over medium heat.

Stir often until the vegetables turn translucent and the edges soften, scraping gently so the browned bits flavor the base without burning.

Add 400 g tomatoes, 2 tablespoons Cajun seasoning, the rice, and chicken stock, scraping the bottom as you stir.

Once the mixture comes to a steady boil, stir again so the seasoning and tomato liquid are evenly distributed.

Cover the pot and reduce the heat to low, then simmer until the rice absorbs the seasoned liquid.

Avoid opening the lid often because heat escapes, but check briefly if needed to make sure the bottom is not sticking.

When the rice is nearly tender, add the shrimp and cook only 2 to 3 minutes more.

As soon as the shrimp turn pink and firm, turn off the heat, let the pot sit briefly, then fluff everything gently before serving.