Suffice it to say, I cannot find andouille sausage in Gold Coast, Australia – I really didn’t try. Maybe if I made the trek to Brisbane I could chance upon something similar at a Farmers Market. The best I could do was this “kanga banga” which I’ve wanted to sample since moving to Australia 4 years ago. It worked really nicely and with the bacon pieces, smoked paprika, green pepper and other flavours I was really happy with my Aussie-inspired Jambalaya. I’m not sure Paul Prudhomme would approve but I made sure to use a cast iron Dutch oven as he demonstrated. For those who are interested here’s his classic video on Jambalaya in which he outlines the history of New Orleans, the difference between Creole and Cajun and its Nova Scotian/Acadian roots. Louisiana Kitchen

Serves 4

Ingredients:

1 green bell pepper finely chopped

1 yellow onion diced

1 cup diced celery

3 tablespoons butter

3 tablespoons flour

2 teaspoons salt

2 tablespoons Cajun seasoning (homemade or store bought)

1/2 can diced tomatoes

1 L homemade chicken stock

3-4 chicken thighs skin off

1 cup bacon pieces or chopped ham

4 kangaroo sausages

Directions:

Add butter to Dutch oven and add chicken pieces browning on all sides. Sprinkle one teaspoon of salt and continue to brown. Remove chicken to a plate and begin to brown sausage. Once browned remove to same plate. Brown bacon in same manner and remove to the same plate.

Add your holy trinity to the same Dutch oven (no need to clean the pan): bell pepper, celery and onion. Cook for 3-4 minutes and then add salt, seasoning, flour and use a wooden spoon to stir. Add one cup of hot chicken stock and allow to come to the boil. Add the reserved meats, canned tomatoes and remaining stock.

Allow to cook uncovered medium heat for 30 minutes. Use a wooden spoon to keep the bottom from sticking and loosen the browning bits – stir every 5 minutes.

Serve with white rice.