- 3 Tbsp. olive oil, divided
- 2 whole chicken breasts, cut into bite-sized pieces
- 1 lb. Andouille sausage, thinly sliced into rounds
- 3 small bell peppers, cored and diced
- 2 ribs celery, chopped
- 1 small white onion, peeled and diced
- 1 whole fresh jalapeño, finely chopped
- 4 cloves garlic, minced
- 6 cups chicken stock
- 1/4 cup flour
- 1 28 oz. can crushed tomatoes
- 1 cup uncooked brown rice
- 2 Tbsp. Cajun seasoning (more or less to taste)
- 2 whole bay leaves
- 1 tsp. dried thyme
- 1 lb. raw shrimp, peeled and deveined
- 1 pinch salt and pepper, to taste
- 1 Tbsp. optional garnish of fresh parsley or thinly sliced green onions
- Heat 2 tablespoons oil in a large stockpot over medium-high heat. Add the chicken and sausage, and sauté for 2-3 minutes, stirring occasionally.
- Add in the remaining 1 tablespoon oil, bell peppers, celery, onion and jalapeño, and stir to combine. Continue sautéing for 5-6 more minutes, or until the onion is soft and translucent, stirring occasionally.
- Stir in the garlic and sauté for 1 more minute until the garlic is fragrant, stirring occasionally. Sprinkle the flour over the mixture and stir to combine. Continue cooking for 1 minute, stirring occasionally.
- Gradually stir in the chicken stock, then add the crushed tomatoes, rice, Cajun seasoning, bay leaves and dried thyme. Continue cooking until it begins to simmer.
- Reduce the heat to medium-low and continue simmering for 15 more minutes, being sure to stir occasionally so that the rice doesn't burn on the bottom of the pot, until the rice is cooked and tender.
- Stir in the shrimp and continue cooking for 5 more minutes, or until the shrimp is cooked through.
- Season with salt and pepper to taste. Serve warm, topped with garnishes if desired.
Recipe adapted from gimmesomeoven.com
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