Ingredients
Scale
- 1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
- 1 pound smoked sausage, sliced (Andouille sausage is recommended)
- 1 large onion, chopped
- 1 bell pepper, chopped (green or red)
- 2 stalks celery, chopped
- 4 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes
- 3 cups chicken broth
- 2 cups long-grain white rice
- 2 tablespoons Cajun seasoning
- 1 teaspoon dried thyme
- 1 bay leaf
- Salt and pepper to taste
- 2 tablespoons vegetable oil
- Chopped green onions and parsley for garnish
Instructions
- Sauté the onion, bell pepper, and celery in vegetable oil until softened.
- Add the sausage and chicken, cooking until browned.
- Stir in garlic, Cajun seasoning, thyme, salt, and pepper, cooking until fragrant.
- Add diced tomatoes and chicken broth, bring to a boil, then stir in rice and bay leaf.
- Reduce heat, cover, and simmer for 25-30 minutes until rice is cooked.
- Fluff with a fork, remove bay leaf, and garnish with green onions and parsley.
Notes
- For a spicier dish, add cayenne pepper to taste.
- Leftovers can be stored in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Cajun
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 3g
- Sodium: 900mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 2g
- Protein: 24g
- Cholesterol: 90mg