Jambalaya with chicken and sausage

Ingredients:

• 3/4 cup parboiled white rice
• 450 g canned fried tomatoes, diced
• 450g canned red beans, drained and rinsed
• 250 g of chopped grilled chicken
• 2 tbsp olive oil, plus more for drizzling
• 200 g smoked sausage, sliced
• 2 stalks celery, chopped, plus leaves for garnish
• 1 onion, chopped
• 1 green bell pepper, chopped
• 2 tbsp tomato paste
• 1 tsp Cajun seasoning

Preparation:

1. Heat 2 tablespoons olive oil in a large saucepan over medium-high heat. Add the sausage and cook, stirring occasionally, until browned, about 3 minutes. Add the celery, onion, and bell pepper, season with salt, and cook, stirring occasionally, until the vegetables are softened, 3 to 5 minutes. Add the tomato paste and Cajun seasoning and cook, stirring occasionally, for about 1 minute. Add the rice and cook for another 1 minute.
2. Add the tomato pieces and 5 cups of water to the pan. Increase the heat and bring to a boil. Reduce the heat, cover, and simmer until the rice is tender and the sauce has thickened, 10 to 15 minutes.
   
   Place the beans and chicken in the pan and heat through for about 1 minute. Top each serving with celery leaves and drizzle with olive oil.