海鲜香肠什锦饭Jambalaya

材料：
A：橄榄油2汤匙、月桂叶2片、大葱1粒（剁碎）、蒜头2瓣（剁碎）、黄姜粉1茶匙、小茴香粉1茶匙
B：鸡香肠150克（切0.5公分薄片）、鸡肉150克（切粒）、粗黑胡椒1/4茶匙
C：白米300克（洗净滴干）、番茄400克（罐头亦可，剁碎）、鸡高汤550-600毫升、番茄膏4汤匙、鸡精粉1茶匙
D：虾200克（去壳挑肠留尾，以1/2茶匙盐和糖腌过）、青红椒各1粒（切粒）、冷冻青豆1/2杯

做法：
1.用中火热锅，下橄榄油爆香全部A料。（图1）
2.加入香肠，炒至两面转金黄色后加入鸡肉和黑胡椒再煮2分钟。（图2-4）
3.拌入C料，煮至滚后转小火焖10分钟。（图5-7）
4.加入虾后加盖，再煮5分钟。最后加入灯笼椒和青豆，搅拌均匀，加盖，熄火，让它再焖5分钟。（图8）
5.把饭弄松，连锅上桌，趁热吃。

Ingredients (serves 4-6)
A: 2 Tbsps olive oil, 2 bay leaves, 1 big onion(chopped), 2 cloves garlic(chopped), 1 tsp turmeric powder, 1 tsp cumin
B: 150g chicken sausage(cut into 0.5cm thick slices), 150g chicken fillet(diced), 1/4 tsp cayenne pepper or black pepper(ground coarsely)
C: 300g long-grain rice(washed & drained), 400g fresh tomatoes or canned tomatoes(chopped coarsely), 550-600ml chicken stock, 4 tbsps tomato puree, 1 tsp chicken stock granules
D: 200g green prawns( shelled, de-veined, tails intact, marinated with 1/2 tsp salt & sugar), 1 red & green capsicum (seeds removed, diced), 1/2 Cup frozen green peas

Method:
1.Heat oil in pot over medium-high heat, saute A ingredients until fragrant. (Pic 1)
2.Add sausages, fry until golden on both sides. Add chicken pieces and black pepper, cook for 2 minutes. (Pic 2-4)
3.Stir in C ingredients, bring to the boil then reduce heat to low and simmer for 10 minutes. (Pic 5-7)
4.Add prawns, cover pot with lid, and cook for a further 5 minutes. Add the capsicum and peas, stir well. Cover with lid & turn off heat. Leave for another 5 minutes. (Pic 8)
5.Fluff rice up & serve immediately warm.