Hearty one-pot dish blending Cajun spices, chicken, sausage, shrimp, vegetables, and rice for rich Southern flavors.
# What You Need:
→ Proteins
01 - 7 oz boneless, skinless chicken thighs, chopped
02 - 5 oz Andouille or smoked sausage, sliced
03 - 5 oz large shrimp, peeled and deveined
→ Vegetables
04 - 1 medium onion, diced
05 - 1 red bell pepper, diced
06 - 1 green bell pepper, diced
07 - 2 celery stalks, diced
08 - 3 garlic cloves, minced
→ Rice & Liquids
09 - 1 cup long-grain white rice, rinsed
10 - 1 2/3 cups chicken broth
11 - 14 oz can diced tomatoes with juices
→ Spices & Seasonings
12 - 2 tbsp Cajun seasoning
13 - 1/2 tsp smoked paprika
14 - 1/4 tsp cayenne pepper, adjust to taste
15 - 1 tsp dried thyme
16 - 1 bay leaf
17 - Salt and black pepper, to taste
→ Oils & Garnishes
18 - 2 tbsp vegetable oil
19 - 2 tbsp fresh parsley, chopped
20 - Sliced green onions, optional garnish
# Directions:
01 - Warm 1 tablespoon of vegetable oil in a large, heavy pot over medium-high heat. Season chicken pieces lightly with salt and pepper and sauté until browned on all sides but not cooked through, approximately 3 to 4 minutes. Remove and reserve.
02 - Add sausage slices to the pot and cook until browned, about 2 to 3 minutes. Remove and set aside with the chicken.
03 - Pour in the remaining tablespoon of oil. Add diced onion, red and green bell peppers, and celery, cooking until softened, approximately 5 minutes. Stir in minced garlic and cook an additional minute.
04 - Incorporate rinsed rice, Cajun seasoning, smoked paprika, cayenne pepper, and dried thyme into the vegetables. Stir to evenly coat rice with spices.
05 - Pour in diced tomatoes with their juices and chicken broth. Add the bay leaf. Bring the mixture to a gentle simmer.
06 - Return the chicken and sausage to the pot. Stir to combine, cover, reduce heat to low, and simmer for 20 to 25 minutes or until rice is tender and liquid is absorbed.
07 - Nestle the shrimp on top of the rice. Cover and continue cooking for 5 minutes, until shrimp are opaque and fully cooked.
08 - Remove from heat and discard bay leaf. Fluff the rice with a fork and garnish with chopped parsley and sliced green onions before serving.
