Ingredients:

  • 1 lb Large Shrimp, peeled and deveined
  • 1 lb Andouille Sausage, sliced into 1/4-inch rounds
  • 1 lb Boneless Skinless Chicken Thighs, cut into 1-inch pieces
  • 2 cups Yellow Onion, finely diced
  • 1.5 cups Green Bell Pepper, diced
  • 1 cup Celery, diced
  • 4 cloves Garlic, minced
  • 14.5 oz Crushed Tomatoes
  • 2 cups Long-grain White Rice
  • 3.5 cups Low-sodium Chicken Stock
  • 2 tbsp Cajun Seasoning
  • 1 tsp Dried Thyme
  • 2 Bay Leaves

Instructions:

  1. Sear the sausage. Brown the 1 lb of andouille rounds in the pot until fat renders.
  2. Brown the chicken. Add the 1 lb of chicken thigh pieces to the sausage fat and cook until no longer pink.
  3. Sauté the Trinity. Toss in the 2 cups onion, 1.5 cups pepper, and 1 cup celery. Note: Cook until they soften and the onion turns translucent.
  4. Add aromatics. Stir in the 4 cloves of minced garlic and 2 tbsp Cajun seasoning for 1 minute until fragrant.
  5. Deglaze the pan. Pour in 14.5 oz crushed tomatoes and use your spoon to scrape up all the brown bits.
  6. Toast the rice. Stir in the 2 cups of white rice, coating every grain in the oil and tomato mixture.
  7. Add liquid. Pour in 3.5 cups chicken stock, 1 tsp thyme, and 2 bay leaves.
  8. Simmer low. Cover tightly and reduce heat to low for 25 minutes until rice is tender.
  9. Finish with shrimp. Fold in the 1 lb of shrimp, cover, and let sit for 5 minutes until shrimp are pink and opaque.
  10. Rest and fluff. Remove from heat and let the pot sit for 5 minutes before fluffing with a fork.