Theo’s Cajun chicken thighs and Piri Piri chicken sausages, Cajun Holy Trinity, white rice casserole

4 Theo’s Piri Piri posh dogs, sliced
400g Theo’s Cajun chicken thighs, diced
Tin of chopped tomatoes
1 large onion, sliced
2 celery sticks, finely chopped
1 green pepper, finely chopped
1 red pepper, finely chopped
2 cloves of garlic, minced
1/2 tin of boiling water
1 tbsp Cajun spice
1 tbsp smoked paprika
1 tbsp salt
1 tbsp cooking oil
5g parsley, roughly chopped
500g cooked white rice

Heat 1 tbsp of cooking oil in the casserole dish. Add posh dogs and fry until lightly browned, remove from the dish and set aside. Add onions, celery, peppers and garlic and fry until softened. Add spices and mix well. Cook chicken thighs in the oven for 30 minutes at 180°. Add tomatoes, rice and season with salt. Place diced chicken and posh dogs on the top of the dish. Add water and put to the oven for 40 minutes at 180°C. Once jambalaya is done, garnish with parsley.