A vibrant bowl blending Cajun spices, chicken, sausage, shrimp, vegetables, and rice for a rich, hearty meal.
# What You'll Need:
→ 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 - ½ tsp smoked paprika
14 - ¼ 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, for garnish (optional)
# Method:
01 - Heat 1 tablespoon vegetable oil in a large heavy-bottomed pot over medium-high heat. Season chicken lightly with salt and pepper and sauté until browned but not fully cooked, 3 to 4 minutes. Remove and set aside.
02 - Add sausage slices to the pot and cook until browned, about 2 to 3 minutes. Remove and set aside with the chicken.
03 - Add remaining 1 tablespoon oil. Sauté onion, red and green bell peppers, and celery until softened, approximately 5 minutes. Stir in garlic and cook for 1 additional minute.
04 - Incorporate rinsed rice, Cajun seasoning, smoked paprika, cayenne pepper, and dried thyme. Stir thoroughly to coat rice and vegetables evenly with spices.
05 - Pour diced tomatoes with juices and chicken broth into the pot. Add bay leaf and bring mixture to a simmer.
06 - Return chicken and sausage to the pot, stir well, cover, and reduce heat to low. Simmer for 20 to 25 minutes until rice is tender and liquid absorbed.
07 - Nestle shrimp on top of rice, cover, and cook for additional 5 minutes or until shrimp are pink and cooked through.
08 - Remove pot from heat and discard bay leaf. Fluff rice gently with a fork. Garnish with chopped parsley and sliced green onions before serving.
