A flavorful Cajun bowl with chicken, sausage, shrimp, vegetables, and rice simmered for hearty comfort.
# Components:
→ Proteins
01 - 7 oz boneless, skinless chicken thighs, cut into bite-sized pieces
02 - 5 oz Andouille or smoked sausage, sliced
03 - 5 oz large shrimp, peeled and deveined
→ Vegetables
04 - 1 medium onion, diced
05 - 1 red bell pepper, diced
06 - 1 green bell pepper, diced
07 - 2 celery stalks, diced
08 - 3 cloves garlic, minced
→ Rice & Liquids
09 - 1 cup long-grain white rice, rinsed
10 - 1 2/3 cups chicken broth
11 - 1 can (14 oz) diced tomatoes with juices
→ Spices & Seasonings
12 - 2 tablespoons Cajun seasoning
13 - 1/2 teaspoon smoked paprika
14 - 1/4 teaspoon cayenne pepper, adjust to taste
15 - 1 teaspoon dried thyme
16 - 1 bay leaf
17 - Salt and black pepper, to taste
→ Oils & Garnishes
18 - 2 tablespoons vegetable oil
19 - 2 tablespoons fresh parsley, chopped
20 - Sliced green onions, for garnish (optional)
# Directions:
01 - Heat 1 tablespoon vegetable oil in a large heavy-bottomed pot over medium-high heat. Season chicken with salt and pepper, then sauté until browned but not fully cooked, about 3 to 4 minutes. Remove and set aside.
02 - Add sausage slices to the pot and cook until browned, about 2 to 3 minutes. Remove and set aside with chicken.
03 - Add remaining oil to the pot. Sauté onion, red and green bell peppers, and celery until softened, approximately 5 minutes. Stir in garlic and cook for an additional minute.
04 - Incorporate rice, Cajun seasoning, smoked paprika, cayenne pepper, and dried thyme. Stir thoroughly to coat rice and vegetables evenly with spices.
05 - Pour in diced tomatoes with juices and chicken broth. Add bay leaf and bring the mixture to a gentle simmer.
06 - Return browned chicken and sausage to the pot. Stir to combine, cover, reduce heat to low, and simmer for 20 to 25 minutes until rice is tender and liquid is absorbed.
07 - Nestle shrimp on top of the rice, cover, and cook for an additional 5 minutes until shrimp turn pink and are cooked through.
08 - Remove from heat and discard bay leaf. Fluff with a fork, then garnish with chopped parsley and sliced green onions prior to serving.
