Ingredients
Scale
- 1 tablespoon oil
- 1 tablespoon butter
- 1 lb boneless, skinless chicken thighs, cut into bite-size pieces
- 1 lb andouille sausage, sliced
- 1 large yellow onion, diced
- 1 large green bell pepper, seeded and diced
- 4 stalks celery, chopped
- 1 tablespoon minced garlic
- 1 ½ cups long grain rice, rinsed
- 2 tablespoons cajun seasoning
- 1 teaspoon worcestershire sauce
- 1 (15 oz) can crushed tomatoes
- 2 ½ cups chicken broth, divided
- 1 lb large shrimp, peeled and deveined
- sliced green onion, for garnish
Instructions
- Heat oil and butter in a large heavy-bottom pot or Dutch oven over medium-high heat. Brown the chicken and sausage for about 5 minutes.
- Add diced onion, bell pepper, and celery. Sauté for 15 minutes until the vegetables reduce in size, enhancing the flavor.
- Stir in minced garlic and rice, cooking for 1 minute. Then, add cajun seasoning, worcestershire sauce, crushed tomatoes, and 2 cups of chicken broth. Scrape the bottom of the pot.
- Simmer the mixture for 20 minutes with the lid slightly ajar, stirring occasionally.
- Add the remaining 1/2 cup of chicken broth and the shrimp, stirring just to cover them with rice. Firmly cover the pot with the lid and turn off the heat. Let it rest for 6 to 8 minutes until shrimp are cooked through.
- Serve immediately, garnished with fresh chopped green onion.
Notes
For added flavor, use homemade chicken broth.
Adjust the cajun seasoning according to your spice preference.
This dish can be made ahead and reheats well.
Nutrition
- Serving Size: 1 serving
- Calories: 470
- Sugar: 3g
- Sodium: 950mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 190mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.