Ingredients
Scale
- 3 tablespoons olive oil
- 1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
- 1 tablespoon Creole seasoning (substitutable with Cajun seasoning)
- 12 ounces andouille sausage, sliced
- 1 medium white onion, diced
- 1 large green bell pepper, diced
- 2 ribs celery, diced
- 6 cloves garlic, minced
- 1 teaspoon dried oregano
- 3/4 teaspoon salt (to taste)
- 2 large bay leaves
- 14 ounces tomato sauce
- 2 1/4 cups low-sodium chicken stock
- 1 1/2 cups long grain white rice
- 3 green onions, minced
- 2 tablespoons flat-leaf parsley (for garnishing)
- 1/2 pound large shrimp
- 2 teaspoons Creole seasoning (substitutable with Cajun seasoning)
- 2 tablespoons olive oil
Instructions
- Pat the chicken and season with Creole seasoning.
- Brown the chicken in olive oil and set aside.
- Sauté andouille sausage until browned and combine with chicken.
- Sauté onion, bell pepper, and celery until softened.
- Stir in garlic and rice; coat rice in oil.
- Combine chicken, sausage, bay leaves, oregano, salt, tomato sauce, and chicken stock.
- Bring to boil, then simmer until rice is tender.
- Season shrimp with Creole seasoning.
- Sauté shrimp until nearly cooked through.
- Fluff rice, add shrimp, and garnish with green onions and parsley.
- Serve hot.
Notes
Adjust seasoning to taste.
Use fresh ingredients for optimal flavor.
Swap proteins or add vegetables for variety.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Creole/Cajun
Nutrition
- Calories: 550
- Sugar: 3
- Sodium: 800
- Fat: 25
- Saturated Fat: 7
- Unsaturated Fat: 15
- Trans Fat: 0
- Carbohydrates: 50
- Fiber: 3
- Protein: 30
- Cholesterol: 100