Ingredients:

  • 1 tablespoon (15 ml) olive oil
  • 1 pound (450g) boneless, skinless chicken thighs, cut into 1-inch (2.5cm) pieces
  • 1 pound (450g) Andouille sausage, sliced (or any smoked sausage)
  • 1 medium yellow onion, chopped (about 1 cup)
  • 1 green bell pepper, chopped (about 1 cup)
  • 2 celery stalks, chopped (about ½ cup)
  • 3 cloves garlic, minced (about 1 tablespoon)
  • 1 (14.5 ounce/411g) can diced tomatoes, undrained
  • 1 (8 ounce/227g) can tomato sauce
  • 2 cups (475 ml) chicken broth (low sodium preferred)
  • 1 ½ cups (300g) long-grain rice, rinsed
  • 2 teaspoons Creole seasoning (store-bought or homemade blend)
  • 1 teaspoon smoked paprika
  • ½ teaspoon dried thyme
  • ¼ teaspoon cayenne pepper (optional, for heat)
  • Salt and freshly ground black pepper to taste
  • Fresh parsley, chopped (for garnish)
  • Green onions, sliced (for garnish)

Instructions:

  1. Heat olive oil in the Dutch oven over medium-high heat. Add chicken and sausage and cook until browned on all sides. Remove from pot and set aside.
  2. Add onion, bell pepper, and celery to the pot and sauté until softened, about 5-7 minutes. Add garlic and cook for another minute until fragrant.
  3. Stir in diced tomatoes (undrained) and tomato sauce. Cook for 2 minutes, scraping up any browned bits from the bottom of the pot. Pour in chicken broth.
  4. Stir in rice, Creole seasoning, smoked paprika, thyme, cayenne pepper (if using), salt, and pepper. Bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes.
  5. Return chicken and sausage to the pot. Stir gently to combine. Cover and continue to simmer for another 15-20 minutes, or until the rice is cooked through and the liquid is absorbed. Ensure chicken internal temp reaches 165f.
  6. Remove from heat and let stand for 5 minutes before fluffing with a fork. Garnish with fresh parsley and green onions. Serve hot.