A flavorful one-pot dish with chicken, shrimp, sausage, rice, and bold Cajun spices simmered to perfection.
# What You Need:
→ Proteins
01 - 8 ounces andouille sausage, sliced
02 - 2 boneless, skinless chicken thighs (about 9 ounces), cut into 1-inch pieces
03 - 8 ounces large raw shrimp, peeled and deveined
→ Vegetables
04 - 1 medium onion, diced
05 - 1 green bell pepper, diced
06 - 2 celery stalks, diced
07 - 3 garlic cloves, minced
08 - 14 ounces canned diced tomatoes with juices
09 - 2 spring onions, sliced (for garnish)
10 - 2 tablespoons fresh parsley, chopped (for garnish)
→ Rice & Liquids
11 - 1 ½ cups long-grain white rice, rinsed
12 - 3 cups chicken broth
→ Spices & Seasonings
13 - 1 ½ teaspoons smoked paprika
14 - 1 teaspoon dried thyme
15 - 1 teaspoon dried oregano
16 - 1 teaspoon cayenne pepper (adjust to taste)
17 - ½ teaspoon ground black pepper
18 - 1 teaspoon salt (plus more to taste)
19 - 2 bay leaves
20 - 2 tablespoons vegetable oil
21 - Hot sauce, to serve (optional)
# Directions:
01 - Heat 1 tablespoon of vegetable oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Add sliced sausage and cook until lightly browned, about 3 to 4 minutes. Remove the sausage and set aside.
02 - Add the remaining tablespoon of oil to the pot. Season chicken pieces lightly with salt and black pepper. Add chicken to the pot and brown on all sides, about 4 to 5 minutes. Remove and combine with the sausage.
03 - Add diced onion, bell pepper, and celery to the pot. Cook, stirring frequently, until softened, approximately 5 minutes. Add minced garlic and cook for an additional 1 minute.
04 - Stir in rinsed rice, smoked paprika, dried thyme, dried oregano, cayenne pepper, black pepper, and salt. Cook for 1 minute to toast the spices and rice evenly.
05 - Pour in diced tomatoes with their juices, chicken broth, and add bay leaves. Stir well, scraping up any browned bits from the bottom of the pot.
06 - Return the browned sausage and chicken to the pot. Bring to a boil, then reduce heat to low. Cover and simmer for 20 minutes, stirring once halfway through.
07 - Nestle the peeled and deveined shrimp into the rice mixture. Cover and cook for 5 to 7 minutes, until shrimp turn pink and the rice is tender.
08 - Remove the pot from heat. Discard bay leaves. Fluff the mixture with a fork.
09 - Top with sliced spring onions and chopped parsley. Serve hot with optional hot sauce on the side.
