Ingredients
Scale
- 1 tablespoon olive oil
- 1 onion diced
- 1 bell pepper diced
- 3 cloves garlic minced or crushed
- 12 ounces chicken andouille sausage cut in half lengthwise and sliced
- 12 ounces chicken thighs diced (about 4)
- 2 cups white rice uncooked
- 4 cups chicken broth
- 1/2 teaspoon kosher salt
- 1/4 teaspoon cayenne pepper
- 1 teaspoon hot sauce or to taste
- 1/2 cup cooked shrimp or fish optional
Instructions
-
Heat oil in a large stockpot or Dutch oven over medium high heat. Add onion, bell pepper, sausage, and chicken. Sauté until vegetables are tender and meat has started to brown, 8-10 minutes. Add garlic and sauté one minute longer.
-
Stir in rice, and continue cooking 2-3 minutes longer, stirring constantly. Stir in chicken broth, salt, pepper, and hot sauce. Bring mixture to boil, lower heat to medium low, and cover. Simmer 15 minutes.
-
Add bite-sized pieces of seafood (shredded leftover salmon is GREAT), stirring in and scraping the bottom of the pot. Cook an additional 5 minutes. Remove from heat, and allow to stand covered 5 minutes longer before serving.
- Prep Time: 10
- Cook Time: 35
- Category: Main
- Cuisine: Cajun