Oven-Baked Jambalaya

Preheat the oven to 200C. Wash rice, drain, and set aside.

Cut Chicken Thigh Fillets into bite-size pieces, lightly season with Salt & Pepper.

Heat Olive Oil in an oven-safe shallow saucepan or a skillet over medium heat and cook Chicken until slightly brown, and transfer to a plate.

Cook Onion, Garlic, Celery and Smoked Pork Sausages until onion is soft. Add Red Capsicum and stir, and add Cajan Spice Mix and Cayenne Pepper (OR Tabasco). *Note: Alter the amount of Cayenne Pepper accordingly.

Add Chicken Stock, (if you want to add Tomato Paste, add it now), and bring to the boil. Stir in Rice evenly, return Chicken, then bring back to the boil. Season with Salt & Pepper as required.

Cover with the lid or cover tightly with foil. Place in the oven, and cook for 20 minutes. Remove the lid and cook for 5-10 minutes.

Sprinkle with chopped Parsley and serve.