Ingredients

The following ingredients have 4 Servings
  • Canola Oil
  • 1 pound boneless (skinless chicken breasts)
  • salt and freshly ground pepper
  • 1 pound Andouille sausage (chopped)
  • 1 tablespoon flour
  • 1 small onion (diced)
  • 1 green pepper (diced)
  • 3 cloves of garlic (minced)
  • 1 28 oz. can stewed whole tomatoes
  • 1 10 oz. can diced tomatoes
  • 4 cups chicken broth
  • 1 teaspoon dried thyme
  • 1 teaspoon dried basil
  • 2 tablespoons fresh flat leaf parsley (chopped)
  • 3/4 teaspoon Cajun spice (can use more or less depending how much of a Cajun “BAM” you’d like)
  • 4 cups medium grain white rice (uncooked)
  • 3 tablespoons butter (cut into small pieces)
  • 1 pound raw shrimp (peeled and deveined (OPTIONAL))
  • Old Bay seasoning

Instruction

  • Preheat oven to 350 degrees F.
  • Cover the bottom of a large Dutch Oven with canola oil.
  • Season chicken on both sides with salt and pepper and then on medium-high heat, brown chicken on both sides in the Dutch Oven.
  • Remove the chicken and set aside so that it is cool enough to handle and chop into bite-sized pieces.
  • Place chopped sausage into the pot and brown.
  • Remove and set aside with the chicken.
  • Place flour in the bottom of the pot, stirring constantly until browned.
  • Add onion and pepper and sauté until soft.
  • Add garlic and tomatoes and cook at least 5 minutes.
  • Add broth, thyme, basil, parsley and Cajun spice.
  • Bring to a boil.
  • Add rice, chicken, and sausage and return to a boil.
  • Bring to a boil.
  • Add rice, chicken, and sausage and return to a boil.
  • Dot the top with butter, cover the pot and place in oven.
  • Bake for 30 minutes or until most of the liquid is absorbed.
  • Remove from oven, stir, add shrimp now (if desired) and sprinkle with Old Bay seasoning.
  • Return pot to oven for approximately 5 minutes until shrimp are cooked through.