Ingredients
Scale
- 1 pound andouille sausage, sliced
- 1 pound boneless, skinless chicken thighs, cut into 1-inch pieces
- 1 large onion, chopped
- 1 green bell pepper, chopped
- 2 celery stalks, chopped
- 2 cloves garlic, minced
- 1 teaspoon Cajun seasoning
- 1/2 teaspoon dried thyme
- 1/4 teaspoon cayenne pepper
- 1 (14.5 ounce) can diced tomatoes, undrained
- 4 cups chicken broth
- 2 cups long-grain rice, uncooked
- Salt and black pepper to taste
- 2 green onions, chopped, for garnish (optional)
Instructions
- In a large pot or Dutch oven, brown the sausage over medium-high heat. Remove and set aside.
- Add the chicken to the pot and cook until browned. Remove and set aside.
- Add the onion, bell pepper, and celery to the pot and cook until softened, about 5 minutes.
- Stir in the garlic, Cajun seasoning, thyme, and cayenne pepper. Cook for 1 minute more.
- Add the diced tomatoes, chicken broth, and rice. Season with 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.
- Stir in the sausage and chicken. Heat through.
- Garnish with green onions, if desired.
Notes
- Adjust the amount of Cajun seasoning to your taste.
- You can add shrimp or other seafood during the last 10 minutes of cooking.
- Prep Time: 20 min
- Cook Time: 45 min
- Category: Dinner
- Method: Stovetop
- Cuisine: Cajun
- Diet: Halal
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 5g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 80mg