Ingredients:
- 1 tablespoon olive oil
- 1 pound andouille sausage, sliced into rounds
- 1 pound boneless skinless chicken breasts or thighs, cut into pieces
- 1 large onion, diced
- 1 bell pepper, diced
- 3 celery stalks, diced
- 4 cloves garlic, minced
- 2 cups long-grain white rice
- 1 tablespoon Spice Rack Co's Cajun Creole seasoning
- 1 (14.5 oz) can diced tomatoes, undrained
- 4 cups chicken broth
- 1 bay leaf
- 1 teaspoon Worcestershire sauce
- 1 pound shrimp, peeled and deveined
- Salt and pepper to taste
- Sliced green onions and chopped parsley for garnish
Instructions:
- Heat olive oil in a large pot or Dutch oven over medium-high heat.
- Add the andouille sausage and cook until browned. Remove with a slotted spoon and set aside.
- In the same pot, add the chicken pieces. Season with a bit of the Cajun Creole seasoning and cook until browned on all sides. Remove and set aside with the sausage.
- Sauté the onion, bell pepper, celery, and garlic until softened, about 5 minutes.
- Stir in the rice and the remaining Cajun Creole seasoning, cooking for a minute to toast the rice.
- Add the diced tomatoes, chicken broth, bay leaf, and Worcestershire sauce. Return the sausage and chicken to the pot. Stir to combine.
- Bring to a boil, then reduce heat to low, cover, and simmer for 25-30 minutes, or until rice is cooked and liquid is mostly absorbed.
- Add the shrimp to the pot, stirring well. Cover and cook for another 5-10 minutes, or until the shrimp are pink and cooked through.
- Remove from heat, discard the bay leaf, and adjust seasoning with salt and pepper if needed.
- Garnish with green onions and parsley before serving.