A vibrant Cajun dish with chicken, sausage, shrimp, and seasoned rice simmered with vegetables and spices.
# 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 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 chopped fresh parsley
20 - Sliced green onions, for garnish (optional)
# How to Make It:
01 - In a large heavy-bottomed pot or Dutch oven, heat 1 tablespoon of vegetable oil over medium-high heat. Season chicken with salt and pepper and sauté until browned but not fully cooked, about 3–4 minutes. Remove and set aside.
02 - Add sliced sausage to the pot and cook until browned, approximately 2–3 minutes. Remove and set aside with the chicken.
03 - Add remaining 1 tablespoon of vegetable 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 an additional 1 minute.
04 - Add rinsed rice, Cajun seasoning, smoked paprika, cayenne pepper, and dried thyme to the vegetables. Stir thoroughly to coat rice evenly with the spices.
05 - Pour in diced tomatoes with juices and chicken broth. Add the 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 20–25 minutes until rice is tender and liquid is absorbed.
07 - Nestle the shrimp on top of the rice, cover, and cook for an additional 5 minutes until shrimp turn pink and are cooked through.
08 - Remove from heat, discard bay leaf, and fluff rice with a fork. Garnish with chopped parsley and sliced green onions before serving.
