Ingredients
Scale
- 2 tbsp olive oil
- 1 lb boneless, skinless chicken thighs, cubed
- 1 tsp Cajun seasoning (plus extra for garnish)
- 1/2 lb andouille sausage, sliced
- 1 medium onion, diced
- 1 red bell pepper, diced
- 1 celery stalk, diced
- 2 garlic cloves, minced
- 1 cup long-grain white rice, uncooked
- 1 (14.5 oz) can diced tomatoes, undrained
- 2 cups chicken broth
- 1 tsp paprika
- 1/2 tsp dried thyme
- 1/4 tsp cayenne pepper (optional, for extra heat)
- Fresh parsley or cilantro, chopped (for garnish)
- Lemon wedges (for serving)
Instructions
- Heat olive oil in a large, oven-safe skillet over medium-high heat. Season chicken with 1 tsp Cajun seasoning and brown for 3–4 minutes per batch. Remove and set aside.
- Add sausage to the same skillet; cook 2–3 minutes until slightly crisp. Remove and set aside with chicken.
- In the same pan, add onion, bell pepper, and celery; cook 5 minutes until softened. Stir in garlic and cook 30 seconds.
- Add rice, diced tomatoes (with juice), chicken broth, paprika, thyme, cayenne, and remaining Cajun seasoning. Bring to a simmer.
- Return chicken and sausage to the skillet. Cover and reduce heat to low. Simmer 20–25 minutes, or until rice is tender and liquid is absorbed.
- Let rest covered 5 minutes. Fluff with fork; garnish with fresh herbs and serve with lemon wedges.
Notes
- For extra smoky flavor, use smoked paprika and add a splash of liquid smoke.
- Make it extra spicy by adding extra cayenne or a diced hot pepper like jalapeño.
- Leftovers reheat well and taste even better the next day.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Method: Stovetop
- Cuisine: Louisiana Creole
- Diet: Contains: Gluten-free adaptable (use GF broth), Dairy-Free
Nutrition
- Serving Size: 1 cup
- Calories: 380 Kcal
- Sugar: 5g
- Sodium: 820mg
- Fat: 14g
- Saturated Fat: 3.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 65mg
