Bold Cajun spices meld chicken, sausage, shrimp, veggies, and rice into a satisfying one-bowl meal.
# Ingredients:
→ 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 garlic cloves, 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 fresh parsley, chopped
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 pieces lightly with salt and pepper and sauté until browned but not cooked through, about 3 to 4 minutes. Remove and set aside.
02 - Add 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 1 tablespoon vegetable oil. Add diced onion, red and green bell peppers, and celery. Sauté until softened, about 5 minutes. Stir in minced garlic and cook for an additional 1 minute.
04 - Incorporate rinsed rice, Cajun seasoning, smoked paprika, cayenne pepper, and dried thyme. Stir thoroughly to evenly coat the rice and vegetables with the spices.
05 - Pour in diced tomatoes with their juices and chicken broth. Add the bay leaf. Bring mixture to a simmer.
06 - Return the browned chicken and sausage to the pot, stir well, cover, and reduce heat to low. Allow to simmer gently for 20 to 25 minutes until rice is tender and liquid is absorbed.
07 - Nestle shrimp atop the simmered rice mixture. Cover and cook for 5 minutes more, until shrimp are pink and fully cooked.
08 - Remove from heat and discard bay leaf. Fluff gently with a fork. Garnish with chopped parsley and sliced green onions before serving.
