A vibrant bowl combining Cajun spices, chicken, sausage, shrimp, veggies, and rice for a tasty, hearty meal.
# 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 garlic cloves, minced
→ Rice & Liquids
09 - 1 cup long-grain white rice, rinsed
10 - 1 2/3 cups chicken broth
11 - 14 oz canned 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 of vegetable oil in a large heavy-bottomed pot over medium-high heat. Season chicken pieces with salt and pepper, then sauté until browned but not fully cooked, 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 remaining oil, then cook onion, red and green bell peppers, and celery until softened, about 5 minutes. Stir in minced garlic and cook for an additional minute.
04 - Stir in rinsed rice, Cajun seasoning, smoked paprika, cayenne pepper, and dried thyme, coating the rice and vegetables evenly with the spices.
05 - Add diced tomatoes with their juices and chicken broth to the pot. Insert the bay leaf, bring to a gentle simmer.
06 - Return chicken and sausage to the pot. Stir well, cover, reduce heat to low, and simmer for 20 to 25 minutes, or until rice is tender and liquid is absorbed.
07 - Nestle shrimp atop the rice mixture, cover, and cook for an additional 5 minutes until shrimp turn pink and are fully cooked.
08 - Remove the pot from heat, discard the bay leaf, and fluff the rice with a fork. Garnish with chopped parsley and sliced green onions as desired.
