Its a good one, adapted from Gimmesomeoven.com
What you need
- 3 tablespoons olive oil
- 1 boneless skinless chicken breasts, cubed
- 1 pound andouille sausage, sliced
- 1 sweet Pepper, diced
- 1 jalapeño pepper, diced
- 1 onion, diced
- 4 cloves garlic, minced
- 1 (14-ounce) can diced tomatoes
- 3 cups chicken stock
- 1 1/2 cups uncooked long grain white rice
- 2 tespoons Cajun seasoning
- 1 teaspoon dried thyme
- 1/4 teaspoon cayenne pepper
- 1 pound raw large shrimp or crawfish, cleaned
- 1 cup thinly-sliced okra
- salt and pepper to taste
Instructions
- Heat 1 tablespoon oil in a stock pot over medium-high heat. Add the chicken and sausage and sauté for 5-7 minutes, stirring occasionally, until the chicken is cooked through and the sausage is lightly browned. Set aside.
- Add the remaining 2 tablespoons oil to the stock pot. Add bell peppers, celery, jalapeño, onion and garlic. Sauté until the onions are softened.
- Add the tomatoes, chicken stock, rice, Cajun seasoning, thyme, cayenne and stir to combine. Continue cooking until the mixture reaches a simmer. Then reduce heat to medium-low, cover and simmer for about 25-30 minutes, or until the rice is nearly cooked through, stirring every 5 minutes or so along the way so that the rice does not burn.
- Stir in the chicken and sausage, add the seafood, okra, and stir to combine. Continue to simmer until the seafood is cooked through.
Season to tatse and serve.