🍽️ Ingredients
- 1 pound chicken thighs, diced
- 12 ounces smoked sausage, sliced
- ½ pound shrimp, peeled and deveined
- 1½ cups long-grain rice
- 1 onion, diced
- 1 green bell pepper, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 can diced tomatoes
- 3 cups chicken broth
- 2 teaspoons Cajun seasoning
- 1 teaspoon smoked paprika
- 2 tablespoons oil
👩🍳 Preparation
1
Brown the Chicken
Heat oil in a large pot and cook the chicken until lightly browned.
⏱ About 5 minutes2
Brown the Sausage
Add sliced sausage and cook until caramelized around the edges.
⏱ About 4 minutes3
Cook the Vegetables
Add onion, bell pepper and celery and cook until softened.
⏱ About 5 minutes4
Add Garlic and Spices
Stir in garlic, Cajun seasoning and smoked paprika until fragrant.
⏱ About 1 minute5
Add Rice and Tomatoes
Stir in the rice and diced tomatoes until evenly combined.
⏱ About 2 minutes6
Add Broth
Pour in the chicken broth, bring to a simmer, then cover and reduce the heat.
⏱ About 2 minutes7
Cook the Rice
Simmer until the rice is tender and most of the liquid is absorbed.
⏱ About 20 minutes8
Add the Shrimp
Stir in the shrimp and cook until pink and tender.
⏱ About 4–5 minutes📦 Storage
Refrigerate in an airtight container for up to 3 days.
🍓 Serving Suggestions
Serve with hot sauce, sliced green onions, parsley and crusty French bread.