Bold Cajun spices mix with chicken, sausage, shrimp, and vegetables in a flavorful, one-pot Southern dish.
# Ingredients:
→ Proteins
01 - 7 oz boneless, skinless chicken thighs, diced
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 cloves garlic, minced
→ Rice & Liquids
09 - 1 cup long-grain white rice, rinsed
10 - 1 2/3 cups chicken broth
11 - 1 can (14 oz) 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 chopped fresh parsley
20 - Sliced green onions, optional garnish
# Directions:
01 - Heat 1 tablespoon vegetable oil in a large heavy-bottomed pot over medium-high heat. Season chicken pieces with salt and pepper and sauté until browned but not cooked through, about 3 to 4 minutes. Remove and set aside.
02 - Add sliced sausage to the pot and cook until browned, approximately 2 to 3 minutes. Remove and set aside with the chicken.
03 - Add remaining tablespoon of oil, then cook onion, red and green bell peppers, and celery until softened, about 5 minutes. Stir in minced garlic and cook for an additional minute.
04 - Add rice, Cajun seasoning, smoked paprika, cayenne pepper, and thyme. Stir thoroughly to coat rice and vegetables with spices.
05 - Pour in diced tomatoes with their juices and chicken broth. Add the bay leaf and bring the mixture to a simmer.
06 - Return chicken and sausage to the pot, stir to combine, cover, and reduce heat to low. Simmer gently for 20 to 25 minutes, or until the rice is tender and liquid is absorbed.
07 - Nestle shrimp into the partially cooked rice, cover, and cook for an additional 5 minutes, until shrimp turn pink and are fully cooked.
08 - Remove from heat, discard the bay leaf, and fluff the dish with a fork. Garnish with chopped fresh parsley and sliced green onions before serving.
