Ingredients
- 1 tbsp olive oil
- 1 yellow onion (diced)
- 1 green bell pepper (diced)
- 2 stalks celery (diced)
- 2 cloves garlic (minced)
- ½ lb andouille sausage (sliced, or any smoked sausage)
- ½ lb chicken breast (boneless, in bite-sized pieces)
- 1 tsp smoked paprika
- 1 tsp cajun seasoning
- ½ tsp dried thyme
- ¼ tsp cayenne pepper (optional)
- 1 cup long-grain white rice
- 1 can diced tomatoes (14.5 oz, drained)
- 1 cup chicken broth
- 1 cup beef broth
- 2 bay leaves
- salt
- black pepper
- 2 green onions (sliced)
- fresh parsley (chopped, optional)
Equipment: dutch oven
Method
- Heat olive oil in a dutch oven over medium heat. Add yellow onion, green bell pepper, and celery. Cook, stirring occasionally, until softened, 5-7 minutes. Add garlic and cook 1 minute.
- Add andouille sausage and chicken breast. Cook until the chicken is no longer pink outside, 5 minutes.
- Stir in smoked paprika, cajun seasoning, dried thyme, and cayenne pepper. Add long-grain white rice and stir to coat in the spices, 1 minute.
- Add diced tomatoes, chicken broth, beef broth, and bay leaves. Bring to a boil, then cover and simmer on low until the rice is tender, 25-30 minutes. Stir now and then, and add a splash of broth if it dries out.
- Remove the bay leaves and season with salt and black pepper. Garnish with green onions and fresh parsley.
Keeps 3 days in the fridge or 2 months frozen. Kielbasa works in place of andouille.