Name: Jambalaya
Prep time: 20 min
Cook time: 50 min
Total time: 70 min
Yield: 5
Ingredients: 1 tbsp vegetable oil; 180g / 6oz bacon (, preferably SMOKED, chopped); 200g/ 7oz andouille or smoked sausage (, sliced 0.5cm / 1/5" thick (Note 1)); 300g/ 10 oz chicken thigh (, skinless boneless, cut into 2.5cm /1" pieces); 12 prawns/shrimp (, raw, large, (peeled, with or without tails)); 4 garlic cloves (, minced); 1 tbsp (15g) butter; 1 onion (, large, cut into 1.5 cm / 0.5" pieces); 2 celery ribs (, cut into 1.5 cm / 0.5" pieces); 2 green capsicum / bell pepper (, medium, cut into 1.5 cm / 0.5" pieces); 1.25 cups long grain rice ((Note 2)); 2.5 cups (625ml) chicken broth / stock ((Note 3)); 200g / 6.5oz crushed canned tomato; 2 tbsp tomato paste; 1 cup green onions (, sliced, plus more for serving); 2 tsp chopped fresh thyme ((or 1 tsp dried thyme)); 4 tsp sweet paprika; 1 tsp garlic powder; 1 tsp onion powder; 1/2 tsp cayenne powder ((adjust spice to taste)); 1/2 tsp black pepper; 1/2 tsp salt