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Ingredients
- 1 pound smoked sausage, such as andouille or kielbasa, sliced in 1 inch pieces
- 1 1/2 pounds boneless skinless chicken thighs, large diced
- 1 tablespoon vegetable oil
- Cajun Seasoning, to taste, recipe follows
- 1 green bell pepper, diced
- 2 yellow onions, diced
- 2 celery ribs, diced
- 1 tablespoon tomato paste
- 1 1/2 cups extra-long grain white rice
- 3 cups unsalted chicken stock
- 1 bunch scallion, thinly sliced, for garnish
Cajun seasoning:
- 2 tablespoons kosher salt
- 2 tablespoons sweet paprika
- 1 tablespoon freshly ground black pepper
- 1 tablespoons garlic powder
- 1 tablespoon onion powder
- 1 tablespoon cayenne pepper
- 1 tablespoon dried oregano
- 1 tablespoon dried thyme
Instructions
- Heat a large Dutch oven over medium high heat. Add oil and sausage to the hot pan and cook, stirring occasionally until the sausage is lightly browned, about 2 minutes. Add the chicken and as much seasoning as desired. Cook, stirring occasionally until the chicken is browned on all sides, another 3-5 mins. Add diced bell pepper, onion, and celery. Cook stirring often, until everything starts to sweat and onions are slightly translucent, about 2 minutes. Stir in the tomato paste, rice, and chicken stock. Bring to boil and taste for seasoning adjusting as needed. Cover and reduce the heat to maintain a simmer. Cook until the rice is tender and cooked through, about 15 minutes.
- Remove from the heat and allow to rest and steam, covered, until all of the liquid is absorbed, another 5 minutes. Fluff with a fork and add more seasoning if desired. Spoon into bowl and serve garnished with sliced scallions.
