Vibrant Creole dish with chicken, sausage, shrimp, rice, vegetables, and bold spices for a hearty southern meal.
# Ingredients List:
→ Proteins
01 - 8 oz andouille sausage, sliced
02 - 2 boneless, skinless chicken thighs (9 oz), cut into 1-inch pieces
03 - 8 oz large raw shrimp, peeled and deveined
→ Vegetables
04 - 1 medium onion, diced
05 - 1 green bell pepper, diced
06 - 2 celery stalks, diced
07 - 3 garlic cloves, minced
08 - 14 oz can diced tomatoes with juices
09 - 2 spring onions, sliced (for garnish)
10 - 2 tbsp fresh parsley, chopped (for garnish)
→ Rice & Liquids
11 - 1½ cups long-grain white rice, rinsed
12 - 3 cups chicken broth
→ Spices & Seasonings
13 - 1½ tsp smoked paprika
14 - 1 tsp dried thyme
15 - 1 tsp dried oregano
16 - 1 tsp cayenne pepper (adjust to taste)
17 - ½ tsp ground black pepper
18 - 1 tsp salt (plus more to taste)
19 - 2 bay leaves
20 - 2 tbsp vegetable oil
21 - Hot sauce, to serve (optional)
# Directions:
01 - Heat 1 tablespoon of oil in a large heavy-bottomed pot over medium-high heat. Add the sliced sausage and cook until lightly browned, about 3 to 4 minutes. Remove and set aside.
02 - Add the remaining oil to the pot. Season chicken pieces with salt and pepper. Brown the chicken on all sides, about 4 to 5 minutes. Remove and set aside with sausage.
03 - Add onion, bell pepper, and celery to the pot. Cook, stirring frequently, until softened, approximately 5 minutes. Add minced garlic and cook an additional minute.
04 - Stir in the rice, smoked paprika, thyme, oregano, cayenne, black pepper, and salt. Cook for 1 minute to allow the spices to toast and release aroma.
05 - Pour in the diced tomatoes with juices, chicken broth, and add bay leaves. Scrape the bottom of the pot to deglaze and incorporate browned bits.
06 - Return sausage and chicken to the pot. Bring mixture to a boil, then reduce heat to low. Cover and simmer for 20 minutes, stirring once halfway through.
07 - Nestle the shrimp into the rice. Cover and cook for 5 to 7 minutes until shrimp are pink and cooked through and rice is tender.
08 - Remove from heat and discard bay leaves. Fluff the rice with a fork. Garnish with spring onions and parsley. Serve immediately, with hot sauce on the side if desired.
