A vibrant blend of Cajun-spiced chicken, sausage, shrimp, veggies, and rice simmered to bold, hearty perfection.
# 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 - 14 oz can 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, for garnish (optional)
# Directions:
01 - Heat 1 tablespoon vegetable oil in a large heavy-bottomed pot over medium-high heat. Season chicken with salt and pepper, then sauté until browned but not fully cooked, about 3 to 4 minutes. Remove and set aside.
02 - Add sausage to the pot and cook until browned, about 2 to 3 minutes. Remove and set aside with the chicken.
03 - Add remaining tablespoon of oil, then sauté onion, red and green bell peppers, and celery until softened, approximately 5 minutes. Stir in garlic and cook for an additional 1 minute.
04 - Add rinsed rice, Cajun seasoning, smoked paprika, cayenne pepper, and dried thyme. Stir thoroughly to evenly coat rice and vegetables with the spices.
05 - Pour in diced tomatoes with their juices and chicken broth. Add bay leaf and bring the mixture to a simmer.
06 - Return chicken and sausage to the pot, stir to combine, then cover and reduce heat to low. Simmer gently for 20 to 25 minutes, or until rice is tender and liquids are absorbed.
07 - Nestle shrimp on top of the rice, cover again, and cook for an additional 5 minutes, until shrimp are pink and fully cooked.
08 - Remove pot from heat and discard bay leaf. Fluff rice gently with a fork and garnish with chopped parsley and sliced green onions before serving.
