Description
A hearty, one-pot Cajun classic featuring smoky Andouille sausage and tender chicken thighs simmered with rice and the ‘holy trinity’ of vegetables.
Ingredients
Scale
- 1.5 lbs boneless skinless chicken thighs, diced
- 12 oz Andouille sausage, sliced into rounds
- 2 cups long-grain white rice, rinsed
- 1 medium onion, finely diced
- 1 green bell pepper, diced
- 2 stalks celery, diced
- 3 cloves garlic, minced
- 1 can (14.5 oz) crushed tomatoes
- 3 cups chicken stock
- 2 tbsp Cajun seasoning
- 2 tbsp olive oil
- Salt and black pepper to taste
- Fresh parsley for garnish
Instructions
- Heat olive oil in a large Dutch oven over medium-high heat. Add chicken and sausage, browning them on all sides until caramelized. Remove meat and set aside.
- In the same pot, add the onion, celery, and bell pepper. Sauté for 5-7 minutes until softened.
- Stir in the minced garlic and cook for 1 minute until fragrant.
- Add the rinsed rice to the pot and stir for 2 minutes to toast the grains.
- Pour in the crushed tomatoes, chicken stock, and Cajun seasoning. Stir well, scraping the bottom of the pot to release brown bits.
- Return the browned chicken and sausage to the pot, stirring to combine.
- Bring to a boil, then reduce heat to low. Cover with a tight lid and simmer for 20-25 minutes without stirring.
- Remove from heat and let stand covered for 5 minutes. Fluff with a fork and garnish with parsley.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dinner
- Method: Simmering
- Cuisine: Cajun