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 dried thyme
- 1 teaspoon dried oregano
- 1/2 teaspoon cayenne pepper (or more, to taste)
- 1/4 teaspoon black pepper
- 1 bay leaf
- 1 (14.5 ounce) can diced tomatoes, undrained
- 4 cups chicken broth
- 1 cup long-grain rice, rinsed
- Salt to taste
- Chopped fresh parsley, for garnish
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. Add the garlic and cook for 1 minute more.
- Stir in the thyme, oregano, cayenne pepper, black pepper, and bay leaf. Cook for 1 minute.
- Add the diced tomatoes, chicken broth, and rice. Bring to a boil.
- Return the sausage and chicken to the pot. Reduce heat to low, cover, and simmer for 20-25 minutes, or until the rice is tender and the liquid is absorbed.
- Remove the bay leaf. Season with salt to taste.
- Garnish with fresh parsley and serve.
Notes
- Adjust the cayenne pepper to your preferred level of spiciness.
- You can add shrimp or other seafood during the last 10 minutes of cooking.
- Prep Time: 20 min
- Cook Time: 40 min
- Category: Dinner
- Method: Stovetop
- Cuisine: Cajun
- Diet: Halal
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 80mg