3 Tablespoons olive oil divided
1 lb. chicken thighs cut into 1-inch pieces
1 lb. Andouille sausage sliced into ¼-inch discs
2 Tablespoons creole seasoning divided
1 teaspoon salt
½ teaspoon freshly ground black pepper
1 medium yellow onion chopped
1 green pepper chopped
1 red pepper chopped
3 celery stalks diced
4 cloves garlic minced
1 teaspoon dried thyme
1 teaspoon dried oregano
¼ teaspoon cayenne pepper optional
1 bunch green onions chopped (separate white and green parts)
1 15-ounce can crushed tomatoes
2 Tablespoons tomato paste
3 cups chicken broth
1 ½ cups long-grain white rice rinsed well (basmati or jasmine will work)
2 bay leaves
1 pound uncooked shrimp peeled and deveined and tails removed
parsley chopped, for sprinkling on top
Instructions
Heat 2 tablespoons of oil over medium-high heat. Add the chicken thigh chunks and andouille sausage. Season with 1 tablespoon of the creole or cajun seasoning, and a little salt, and pepper, then cook for 6-8 minutes, stirring occasionally with a wooden spoon until browned. Transfer to a clean plate and set aside.
Add remaining tablespoon of oil and saute the onion, green pepper, red pepper, celery, and white parts of the green onion. Saute for about 5-7 minutes, scraping up any browned bits from the bottom of the pan (all the flavor!), until softened.
Add the garlic, remaining creole or cajun seasoning, remaining salt and pepper, thyme, oregano, and cayenne pepper. Saute for another minute.
Add crushed tomatoes, tomato paste, chicken broth, rice, and bay leaves. Stir well.
Bring to a simmer, then cover and cook for 25-30 minutes, stirring every five minutes until nearly done.
Add the shrimp, cooked chicken, and sausage, back into the pot during the last 5 minutes when the rice is close to being done. The shrimp should finish cooking while the rice finishes off so it's all done at the same time.
Garnish with chopped fresh parsley and the green parts of the chopped green onions before serving.
