A vibrant Creole blend of chicken, sausage, shrimp, rice, and spices creating a hearty, flavor-packed one-pot dish.
# What You'll Need:
→ Proteins
01 - 8 ounces andouille sausage, sliced
02 - 2 boneless, skinless chicken thighs, cut into 1-inch pieces
03 - 8 ounces 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 ounces canned diced tomatoes with juices
09 - 2 spring onions, sliced (for garnish)
10 - 2 tablespoons fresh parsley, chopped (for garnish)
→ Rice & Liquids
11 - 1½ cups long-grain white rice, rinsed
12 - 3 cups chicken broth
→ Spices & Seasonings
13 - 1½ teaspoons smoked paprika
14 - 1 teaspoon dried thyme
15 - 1 teaspoon dried oregano
16 - 1 teaspoon cayenne pepper, adjust to taste
17 - ½ teaspoon ground black pepper
18 - 1 teaspoon salt, plus additional to taste
19 - 2 bay leaves
20 - 2 tablespoons vegetable oil
# How to Make It:
01 - Heat 1 tablespoon of oil in a large heavy-bottomed pot over medium-high heat. Add sliced sausage and cook until lightly browned, about 3 to 4 minutes. Remove and set aside.
02 - Add remaining oil. Season chicken pieces with salt and pepper. Add to the pot and brown on all sides, approximately 4 to 5 minutes. Remove and set aside with sausage.
03 - Add diced onion, bell pepper, and celery to the pot. Cook, stirring occasionally, until softened, about 5 minutes. Stir in minced garlic and cook for an additional minute.
04 - Mix in rinsed rice, smoked paprika, thyme, oregano, cayenne pepper, black pepper, and salt. Cook for 1 minute to toast the spices and incorporate flavors.
05 - Pour in diced tomatoes with juices and chicken broth. Add bay leaves. Stir thoroughly, scraping any browned bits from the bottom of the pot.
06 - Return browned 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 to prevent sticking.
07 - Nestle shrimp into the partially cooked rice mixture. Cover and cook 5 to 7 minutes more until shrimp are pink and rice is tender.
08 - Remove from heat and discard bay leaves. Fluff the mixture gently with a fork. Garnish with sliced spring onions and chopped parsley. Serve immediately with optional hot sauce.
