Ingredients:

  • 1 tablespoon olive oil (15ml)
  • 1 large onion, chopped (about 1 ½ cups)
  • 1 green bell pepper, chopped (about 1 cup)
  • 2 celery stalks, chopped (about 1 cup)
  • 4 cloves garlic, minced
  • 1 pound andouille sausage, sliced (450g)
  • 1 pound boneless, skinless chicken thighs, cut into 1-inch pieces (450g)
  • 1 ½ cups long-grain rice (300g), rinsed
  • 3 cups chicken broth (720ml)
  • 1 (14.5 ounce) can diced tomatoes, undrained (410g)
  • 2 teaspoons Cajun seasoning
  • 1 teaspoon smoked paprika
  • ½ teaspoon dried thyme
  • ¼ teaspoon cayenne pepper (adjust to taste)
  • 1 bay leaf
  • Salt and black pepper to taste
  • Fresh parsley, chopped (optional)
  • Green onions, sliced (optional)

Instructions:

  1. Heat olive oil in pot over medium heat. Add onion, bell pepper, and celery. Sauté until softened (5-7 minutes). Add garlic and cook until fragrant (1 minute).
  2. Add andouille sausage to the pot and cook until browned, about 5 minutes. Add chicken and cook until browned on all sides.
  3. Stir in the rice, chicken broth, and diced tomatoes.
  4. Add Cajun seasoning, smoked paprika, thyme, cayenne pepper, bay leaf, salt, and pepper. Bring to a boil, then reduce heat to low, cover, and simmer for 20-25 minutes, or until the rice is cooked and the liquid is absorbed.
  5. Remove from heat and let stand, covered, for 5-10 minutes. Remove bay leaf. Fluff with a fork and garnish with fresh parsley and green onions (if using). Serve hot!