Ingredients
4
4 servings
- •2 tablespoons oil, divided
- •1 lb boneless, skinless chicken thighs, cubed
- •1 teaspoon paprika
- •1 teaspoon black pepper
- •1 teaspoon garlic powder
- •1 tablespoon cajun seasoning
- •1 teaspoon cayenne
- •1 teaspoon salt
- •4 andouille sausages, cooked and sliced
- •1 sweet onion, diced
- •2 stalks celery, diced
- •1 green pepper, diced
- •1 jalapeño, minced
- •6 cloves garlic, minced
- •1 ½ cups chicken stock
- •2 cups crushed tomato
- •3 cups rice, cooked al dente
- •2 bay leaves
- •1 lb shrimp, peeled and divided
Instructions
- Heat 1 tablespoon of oil in a 6-quart Dutch oven over medium- high heat. Add the chicken, paprika, black pepper, garlic powder, Cajun seasoning, cayenne, and salt. Stir to coat.
- Once chicken is fully cooked, about 5 minutes, add the sausages and cook for 3 minutes.
- Remove the chicken and sausage from the pot and set aside.
- Using the same pot, add 1 tablespoon of oil to the pot. Add the onion, celery, green pepper, jalapeño, garlic, and 1 teaspoon of salt. Cook until vegetables are soft and tender, scraping any brown bits on the bottom of the pot, about 8-10 minutes.
- Add chicken stock, crushed tomatoes, cooked rice, and bay leaves. Stir well and add the chicken and sausage back into the pot. Bring to a simmer.
- Put the lid on and continue simmering for 10 minutes.
- Stir in the shrimp. Put the lid back on and cook for 5 minutes, or until shrimp are cooked through.
- Enjoy!
Nutritional Facts
Per 4 servings
- Calories: 787
- Carbohydrate: 20g
- Fat: 49g
- Fiber: 4g
- Protein: 68g
- Sugar: 8g
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