Ingredients
Scale
- 1 tablespoon vegetable oil
- 8 ounces andouille sausage, cut into ¼ inch slices
- 1 pound boneless, skinless chicken, cut into 1-inch pieces
- 1 large onion, diced
- 1 green bell pepper, seeds removed and diced
- 1 red bell pepper, seeds removed and diced
- 3 stalks celery, chopped
- 2 cloves garlic, minced
- 14 ounces can crushed tomatoes
- 1 tablespoon smoked paprika
- 1 teaspoon salt
- 1 teaspoon cumin
- ½ teaspoon oregano
- ½ teaspoon basil
- ½ teaspoon thyme
- ½ teaspoon pepper
- ¼ teaspoon cayenne pepper
- 1 cup uncooked white rice (long or short grain; not quick cooking)
- 2 cups chicken broth
- 1 pound shrimp, peeled and deveined
- Freshly chopped green onion (optional, for garnish)
Instructions
- Heat the vegetable oil in a large Dutch oven over medium heat.
- Add the sliced andouille sausage and chicken pieces and sear until lightly browned.
- Stir in the diced onion, bell peppers, and chopped celery; cook until softened.
- Add minced garlic and cook for an additional minute.
- Incorporate crushed tomatoes, smoked paprika, salt, cumin, oregano, basil, thyme, pepper, and cayenne pepper.
- Stir in uncooked rice and chicken broth; bring to a boil, then cover and simmer for 20 minutes.
- Add the shrimp, cover, and simmer for an additional 5 minutes until shrimp are fully cooked.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
Use high-quality andouille sausage for the best flavor.
Stir gently to keep the shrimp intact while cooking.
Adjust the cayenne pepper for your preferred spice level.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Cajun
Nutrition
- Calories: 490
- Sugar: 3
- Sodium: 1200
- Fat: 20
- Saturated Fat: 6
- Unsaturated Fat: 12
- Trans Fat: 0
- Carbohydrates: 48
- Fiber: 3
- Protein: 28
- Cholesterol: 150