Ingredients

The following ingredients have 4 Servings
  • 1 tablespoon olive oil
  • 1 pound andouille sausage (sliced in 1/4 inch slices)
  • 1 pound chicken thighs (boneless and skinless, cut in small pieces (chicken breast works as well))
  • 2 tablespoon butter
  • 1 large onion (chopped)
  • 2 stalks celery (diced)
  • 5 cloves garlic (minced)
  • 2 medium bell pepper (chopped (I used red and green))
  • 1 1/2 cups white rice (I used jasmine (long grain))
  • 1 teaspoon dried oregano
  • 2 bay leaves
  • salt and pepper to taste
  • 1 teaspoon hot sauce
  • 2 tablespoon cajun seasoning
  • 14 ounce crushed tomatoes
  • 3 1/2 cups chicken broth (low sodium or no sodium added, or water)
  • 1 pound large shrimp (peeled and deveined, I left the tails on)
  • 2 green onions (chopped)
  • 2 tablespoon fresh parsley (chopped)

Instruction

  • In a large skillet or a dutch oven heat the olive oil over medium-high heat. Add the andouille sausage and chicken thighs and cook for 5 to 7 minutes or until the chicken is cooked through and the sausage has started to brown. Transfer to a plate. Add the 2 tbsp of butter and melt. To it add the onion, celery, peppers and garlic. Cook for 5 min until the onion softens. A
  • Stir in the rice and cook for a couple minutes just until it gets a bit toasty. Add dried oregano, bay leaves, salt, pepper, hot sauce, cajun seasoning, crushed tomatoes, chicken broth to the pot and stir. Cook until it comes to a boil, stirring occasionally. Turn down the heat to medium low, cover the Dutch oven and cook for 30 minutes or until the rice is cooked through. Stir every 5 minutes or so to make sure the rice doesn't burn or stick to the bottom of the pot.
  • Stir in the shrimp and okra and continue cooking until the shrimp is cooked through and pink.
  • Remove the bay leaves and discard. Add the sausage and chicken back to the pot and adjust with seasoning if needed, such as salt, pepper or additional cajun seasoning.
  • Serve garnished with green onions and parsley.