Hearty, spiced Cajun bowl featuring chicken, sausage, shrimp, and vegetables cooked with rice and bold seasonings.
# 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 - 14 oz can 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)
# Step-by-Step Guide:
01 - In a large heavy-bottomed pot or Dutch oven, heat 1 tablespoon vegetable oil over medium-high heat. Season chicken with salt and pepper, 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, about 2 to 3 minutes. Remove and set aside with the chicken.
03 - Add remaining 1 tablespoon 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 1 more minute.
04 - Incorporate rinsed rice, Cajun seasoning, smoked paprika, cayenne pepper, and dried thyme into the vegetable mixture. Stir to evenly coat rice and vegetables with spices.
05 - Pour in diced tomatoes with juices and chicken broth, then add the bay leaf. Bring to a simmer over medium heat.
06 - Return browned chicken and sausage to the pot. Stir well, cover, and reduce heat to low. Simmer for 20 to 25 minutes, or until rice is tender and liquid is absorbed.
07 - Nestle 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 the bay leaf and fluff the rice with a fork. Garnish with chopped parsley and sliced green onions before serving.
