Yields: 6-8 servings
Prep Time: 20 minutes
Cook Time: 45-50 minutes
Ingredients
Protein
- 1 pound boneless, skinless chicken thighs, cut into 1-inch pieces
- 1 pound andouille sausage, sliced into ½ inch rounds
- 1 pound large shrimp, peeled and deveined (optional)
The Holy Trinity
- 1 large onion, chopped
- 1 large green bell pepper, chopped
- 2 celery stalks, chopped
Flavor Enhancers
- 3 cloves garlic, minced
- 1 jalapeño pepper, seeded and finely chopped (optional, adjust for heat)
Seasonings
- 3 tablespoons Cajun or Creole seasoning (store-bought or homemade)
- 1 teaspoon dried thyme
- ½ teaspoon cayenne pepper (adjust to your desired spice level)
- 1 bay leaf
- Salt and freshly ground black pepper to taste
Liquids and Rice
- 2 tablespoons olive oil
- 1 (14.5 ounce) can crushed tomatoes
- 4 cups chicken broth (low sodium preferable)
- 1 ½ cups long-grain white rice
For Garnish (optional)
- Sliced green onions
- Fresh parsley
Instructions
1. Prep and Season
- Season the chicken pieces generously with half of the Cajun/Creole seasoning.
2. Brown the Proteins (in batches)
- Heat 1 tablespoon of olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
- Brown the sausage until slightly crispy, then remove to a plate.
- Add another tablespoon of oil and brown the seasoned chicken. Remove to the same plate as the sausage.
3. Sauté the Holy Trinity
- Add the onion, bell pepper, and celery to the pot. Cook, stirring occasionally for 5-7 minutes, or until they soften.
4. Add Aromatics
- Add the garlic and jalapeño (if using) and cook for 1 minute more, stirring constantly.
5. Build the Flavor Base
- Stir in the crushed tomatoes, chicken broth, remaining Cajun/Creole seasoning, thyme, cayenne pepper, bay leaf, salt (lightly), and pepper.
- Bring to a boil.
6. Cook the Rice
- Stir in the rice. Reduce heat to low, cover, and simmer for 20-25 minutes, or until most of the liquid is absorbed and the rice is tender.
7. Finish with Proteins and Shrimp (optional)
- Stir the sausage and chicken back into the pot. If using shrimp, nestle them on top of the rice.
- Cover and cook for 5-7 minutes more, or until the shrimp are pink and cooked through.
8. Rest and Adjust
- Remove from the heat and let rest, covered, for 5 minutes.
- Discard the bay leaf and fluff the rice with a fork.
- Taste and adjust seasonings.
9. Garnish and Serve
- Serve hot, garnishing with green onions and fresh parsley if desired.
Tips
Homemade Cajun/Creole Seasoning: If you want to make your own, use a blend of paprika, onion powder, garlic powder, black pepper, cayenne, oregano, thyme, and a little salt.
Shrimp: The shrimp are optional. For a vegetarian version, add extra veggies or tofu.
Spice Level: Adjust the cayenne and jalapeño to control the heat.
Storage: Leftovers store well in the refrigerator for up to 4 days.
