Description
A hearty one-pot meal featuring smoky sausage, tender chicken, and shrimp, combined with rice and bright vegetables.
Ingredients
Scale
- 1 pound andouille sausage, sliced
- 1 pound chicken breast, diced
- 1 pound shrimp, peeled and deveined
- 1 onion, chopped
- 1 bell pepper, chopped
- 2 stalks celery, chopped
- 4 cloves garlic, minced
- 2 cups rice
- 4 cups chicken broth
- 1 can diced tomatoes
- 2 teaspoons paprika
- 1 teaspoon cayenne pepper
- 1 teaspoon thyme
- Salt and pepper to taste
- 2 green onions, sliced (for garnish)
- Fresh parsley, chopped (for garnish)
Instructions
- Heat 1–2 tablespoons of oil in a large heavy pot over medium heat. Add the sliced andouille sausage and cook for about 5 minutes, turning so it browns evenly. Add the diced chicken and cook until no longer pink, about 5–7 minutes. Remove any excess fat if needed.
- Add the chopped onion, bell pepper, celery, and minced garlic to the pot. Cook, stirring occasionally, until the vegetables soften and smell sweet, about 5 minutes.
- Pour in the chicken broth and add the can of diced tomatoes, paprika, cayenne pepper, thyme, and salt and pepper to taste. Stir to combine and bring the pot to a boil. Once boiling, reduce the heat to low, cover, and simmer gently for 20–25 minutes, or until the rice is tender and has absorbed most of the liquid.
- Stir in the peeled and deveined shrimp and cook uncovered for about 5 minutes, until the shrimp turn pink and curl slightly. Taste and adjust seasoning with more salt or cayenne if desired. Serve hot, garnished with green onions and parsley.
Notes
For best results, brown the meats thoroughly and ensure to toast the rice briefly with the vegetables.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Cajun
Nutrition
- Serving Size: 1 serving
- Calories: 680
- Sugar: 5g
- Sodium: 1100mg
- Fat: 29g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 3.5g
- Protein: 57g
- Cholesterol: 150mg