Haha! Flattery will get you everywhere.
It was a pack of this stuff (picked up in one of those posh garden centre shops when on hol)
https://shropshire-spice.co.uk/product/jambalaya-louisiana-style-spice-blend/
I am going to buy more, through the post. It was great.
1.5kg chicken thigh fillets, diced
1 chorizo sausage, diced
A pack of our local butchers sausages, pre-cooked and diced
1 onion, diced
A chopped green pepper
Half a head of celery, diced
Extra garlic
Stock cube
250mls water
I marinaded the chicken pieces in the dry spice mix for a couple of hours.
Then sweated the onion in my big le creuset, added the chook, water, stock cube and veg.
Simmered til all cooked.
Added chorizo and sausage chunks.
Simmered to heated through.
Served.
Next time i will use the IP, saute onions, then add everything else and cook for ?10? mins.
You could probably double or triple the veg content and enjoy it.
It made 6 big portions but could probably do 12 portions if served with ‘normal’ rice or veg side dishes.