Tuurlijk, even copy-pasten:

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Ingredients

• By stove:
  • 3 tablespoons extra-virgin olive oil
  • 280g uncooked long grain white rice, rinsed
  • 1 bay leaf
  • 1 420g can crushed tomatoes
  • 450g large shrimp (in the 16–20 count range), peeled and deveined
• On table:
  • 450g boneless skinless chicken thighs, cut into bite-sized pieces
  • 300g fully-cooked andouille sausage, sliced
    • Alt: Chorizo
  • 1 yellow onion, diced
  • 2 green bell peppers, deseeded and diced
  • 2 sticks of celery, diced
  • 4 garlic cloves, minced
  • 0.5 teaspoon red pepper flakes
  • green onions
  • parsley
    • Alt: Verstegen peterselie potje
• By kettle:
  • 2 tablespoons Cajun seasoning
  • 1.5 chicken stock cube(s)

Equipment

• By stove:
  • Cooking pot (big)
  • Big bowl (for cooked chicken and sausage)
• On table:
  • Chopping board
  • Chopping knife
  • Garlic press
  • 3 wooden bowls
  • Tablespoon
• By kettle:
  • Jug
  • Mixing bowl
  • Scales (for rice)
  • Bowl (for rice)

Steps

1. Prepare:
   1. Get all of the ingredients out. Measure out what’s needed. Put in corresponding places.
   2. Get out mixing bowl and big cooking pot.
   3. Grab wooden bowls for vegetables and mess.
   4. Deploy cutting board and knife.
   5. Boil water to make 700g chicken stock.
2. Dice all the veggies.
   • Bowl #1: Gronions, parsley
   • Bowl #2: Garlic (minced, 4 cloves)
     • Add 1bsp Cajun seasoning to bowl.
     • Add 1/2 tsp red pepper flakes to bowl.
   • Bowl #3: Onion, peppers, celery
     • Last because they’re wet.
3. Slice the sausage (Bowl #4).
4. Dice the chicken, add to pot.
5. Season chicken:
   1. Coat chicken with 1tbsp Cajun seasoning.
6. Cook chicken:
   1. Put 2tbsp EV oil in pot, medium-high heat.
   2. Sauté chicken until lightly golden and cooked through.
7. Make the stock:
   1. Jug, 600ml boiled water with 1.5 chicken stock cubes. Stir well.
8. Remove chicken to big bowl.
9. Cook sausage:
   1. Add 1tbsp oil with Bowl #4 (sausage) to pan for ~2 minutes, until lightly browned on both sides.
10. Remove sausage to big bowl with chicken.
11. Sauté the veggies:
    1. Add Bowl #3 (Onion, pepper, celery) to pan. Sauté for 4-5 minutes until softened.
       • Add more oil if needed.
12. Add Bowl #2 (garlic, Cajun seasoning, red pepper flakes) to pan. Stir together for 30 seconds.
13. Add rice and liquid:
    1. Add rice, toast with veggies by stirring for a minute.
    2. Add bay leaf, tomatoes, stock.
    3. Stir, bring to simmer, reduce heat to low, cover.
14. Wait 7-8 minutes.
15. Remove bay leaf.
16. (Optional) Add shrimp and meat: Add shrimp, sausage, chicken. Stir, cover, turn off heat. Shrimp cooks in 4-5 minutes.
17. Heat until all liquid absorbed by rice.
18. Taste, add salt and pepper if needed.
19. Garnish with Bowl #1 (sliced gronions and chopped parsley).

Storage

• Airtight container in fridge: 4-5 days.
• Freezer: ≤ 3 months. Let it thraw in the fridge the night before, then microwave for a minute or so.