Bold Cajun spices mix chicken, sausage, shrimp, and vegetables in a hearty rice bowl.
# Components:
→ Proteins
01 - 7 oz boneless, skinless chicken thighs, cut into bite-sized pieces
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
# Method:
01 - In a large heavy-bottomed pot or Dutch oven, heat 1 tablespoon of vegetable oil over medium-high heat. Season chicken pieces lightly with salt and pepper, then sauté until browned but not fully cooked, about 3 to 4 minutes. Remove the chicken and set aside.
02 - Add the sliced sausage to the pot and cook until browned, approximately 2 to 3 minutes. Remove and set aside with the chicken.
03 - Add the remaining tablespoon of oil to the pot. Sauté onion, red and green bell peppers, and celery until softened, about 5 minutes. Stir in minced garlic and cook for 1 additional minute.
04 - Add the rinsed rice, Cajun seasoning, smoked paprika, cayenne pepper, and dried thyme to the vegetables. Stir thoroughly to coat the rice and vegetables evenly with the spices.
05 - Pour in the diced tomatoes with juices and chicken broth. Add the bay leaf and bring the mixture to a simmer.
06 - Return the browned chicken and sausage to the pot. Stir well, cover, reduce heat to low, and simmer for 20 to 25 minutes until rice is tender and liquid has been absorbed.
07 - Nestle the peeled and deveined shrimp on top of the rice. Cover and cook for an additional 5 minutes until shrimp are pink and fully cooked.
08 - Remove the pot from heat and discard the bay leaf. Fluff the rice gently with a fork. Garnish with chopped parsley and sliced green onions before serving.
