Ingredients:

  • 1 lb (450g) boneless, skinless chicken thighs, cut into bite-sized pieces
  • 1 lb (450g) andouille sausage, sliced
  • 1 lb (450g) shrimp, peeled and deveined
  • 1 medium onion, diced
  • 1 medium green bell pepper, diced
  • 1 medium celery stalk, diced
  • 4 cloves garlic, minced
  • 1 can (14.5 oz/400g) diced tomatoes, with juice
  • 2 cups (400g) long-grain white rice
  • 4 cups (950ml) low-sodium chicken broth
  • 2 tbsp (30ml) olive oil
  • 2 tsp Cajun seasoning
  • 1 tsp smoked paprika
  • 1/2 tsp dried thyme
  • Salt and pepper to taste
  • Fresh parsley, chopped (for garnish)
  • Optional: Hot sauce (for serving)

Instructions:

  1. Heat olive oil in a large pot over medium heat. Add onion, bell pepper, celery, and garlic. Sauté until softened (about 5 minutes).
  2. Add chicken to the pot, seasoning with salt and pepper. Cook until browned (about 5-7 minutes). Stir in the andouille sausage and cook for another 3-4 minutes.
  3. Stir in the rice, Cajun seasoning, smoked paprika, and thyme. Mix well.
  4. Pour in the diced tomatoes and chicken broth. Bring to a simmer.
  5. Reduce heat to low, cover, and simmer for 20 minutes without lifting the lid.
  6. After 20 minutes, add the shrimp and stir gently. Cover and cook for an additional 5-7 minutes or until shrimp are cooked through.
  7. Remove from heat, let sit for a few minutes. Fluff with a fork and garnish with parsley. Serve with hot sauce if desired.