Ingredients
- 2 tablespoons of olive oil
- 1 pound of andouille sausage, sliced
- 1 pound of boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 large onion, chopped
- 1 green bell pepper, chopped
- 2 celery stalks, chopped
- 3 cloves of garlic, minced
- 1 can (14.5 ounces) of diced tomatoes
- 2 cups of chicken broth
- 1 cup of long-grain white rice
- 1 tablespoon of paprika
- 1 tablespoon of dried oregano
- 1 tablespoon of dried thyme
- 1/2 tablespoon of cayenne pepper
- Salt and black pepper to taste
- 1 pound of peeled and deveined shrimp
- 2 tablespoons of chopped fresh parsley
Directions
Step 1
In a large pot or Dutch oven, heat the olive oil over medium-high heat.
Step 2
Add the sliced andouille sausage to the pot and cook until browned, about 5 minutes.
Step 3
Add the chicken to the pot and cook until browned, about 5-7 minutes. Remove the sausage and chicken from the pot and set aside.
Step 4
Add the chopped onion, green bell pepper, and celery to the pot and cook until softened, about 5 minutes.
Step 5
Add the minced garlic to the pot and cook for 1-2 minutes, until fragrant.
Step 6
Add the diced tomatoes, chicken broth, rice, paprika, oregano, thyme, cayenne pepper, salt, and black pepper to the pot. Stir to combine.
Step 7
Bring the mixture to a boil, then reduce the heat to low and simmer for 20-25 minutes, or until the rice is tender and most of the liquid has been absorbed.
Step 8
Add the cooked sausage and chicken back to the pot, along with the peeled and deveined shrimp. Stir to combine.
Step 9
Cook for an additional 5-7 minutes, or until the shrimp are pink and cooked through.
Step 10
Sprinkle with chopped fresh parsley and serve hot.
