Bold Cajun spices meld chicken, sausage, shrimp, vegetables, and rice in a hearty Southern bowl.
# What you 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 tablespoons Cajun seasoning
13 - 1/2 teaspoon smoked paprika
14 - 1/4 teaspoon cayenne pepper, adjust to taste
15 - 1 teaspoon dried thyme
16 - 1 bay leaf
17 - Salt and black pepper, to taste
→ Oils & Garnishes
18 - 2 tablespoons vegetable oil
19 - 2 tablespoons fresh parsley, chopped
20 - Sliced green onions, for garnish (optional)
# How to Make It:
01 - Heat 1 tablespoon of vegetable oil in a large heavy-bottomed pot over medium-high heat. Season chicken with salt and pepper, then sauté until browned but not cooked through, about 3 to 4 minutes. Remove and set aside.
02 - Add the sausage slices to the pot and cook until browned, approximately 2 to 3 minutes. Remove and set aside with the chicken.
03 - Pour in the remaining tablespoon of oil. Sauté onion, red and green bell peppers, and celery until softened, around 5 minutes. Stir in minced garlic and cook an additional minute.
04 - Add the rinsed rice, Cajun seasoning, smoked paprika, cayenne pepper, and dried thyme to the pot. Stir well to evenly coat rice and vegetables with the spices.
05 - Pour in diced tomatoes with their juices and chicken broth. Add the bay leaf and bring mixture to a simmer.
06 - Return chicken and sausage to the pot. Stir to combine, cover, reduce heat to low, and simmer gently for 20 to 25 minutes until rice is tender and liquid is absorbed.
07 - Place shrimp on top of the rice, cover, and cook for an additional 5 minutes until shrimp are pink and fully cooked.
08 - Remove from heat and discard the bay leaf. Fluff rice with a fork and garnish with fresh parsley and optional sliced green onions before serving.
