Ingredients

The following ingredients have 8 Servings
  • 3 tbsp olive oil
  • 1 lb chicken thighs (boneless, skinless)
  • Salt and pepper
  • 1 lb andouille sausage (fully cooked and sliced into rounds (SEE NOTES))
  • 1 yellow onion (chopped)
  • 1 large green bell pepper (cored, seeded and chopped)
  • 3 celery ribs (chopped)
  • 1 jalapeno (cored, seeded, and chopped)
  • 4 garlic cloves (minced)
  • 1 tbsp tomato paste
  • 1 tbsp red wine vinegar
  • 1 tbsp hot sauce (i.e., Louisiana, Tobacco, Crystals)
  • 2 tsp fresh thyme (chopped (or 1 teaspoon, dried))
  • 1 tsp cayenne pepper
  • 1 tsp garlic powder
  • 1 tsp smoked paprika
  • 1 tsp chili powder
  • 1 28 oz. can whole tomatoes (crushed with your hands, liquid reserved)
  • 4 cups chicken stock
  • 2 bay leaves
  • 1½ cups long-grain rice (we use white)
  • 1 lb shrimp (peeled and deveined)
  • 2 tbsp parsley (fresh, chopped, for garnish (optional))

Instruction

  • Preheat oven to 350 degrees°F.
  • Season chicken with salt and pepper.
  • In a large heavy pot, preferably a Dutch oven, heat 1 tablespoon oil over medium-high heat.
  • Add the chicken pieces and sauté until browned, about 5 minutes. Remove from pot and cut into bite-size pieces. Set aside.
  • Heat the remaining 2 tablespoons of oil in the pan over medium-high heat.
  • Add the cooked sausage and cook until starting to brown, about 4 minutes.
  • Add all remaining ingredients, except for the shrimp and cooked chicken. Add 2 tsp of salt and 1 tsp black pepper. Stir to fully combine.
  • Cover and cook in the oven until the rice is nice and tender, about 1 hour.
  • Remove from oven and stir in the shrimp and cooked chicken. Return to the oven (covered) for 15 minutes. The shrimp should be nice and pink, if it doesn't look fully cooked, return to the oven for another 10 to 15 minutes.
  • Stir with a wooden spoon and garnish with fresh parsley, if desired. Serve at once with additional hot sauce.