Ingredients
- 1 lb boneless chicken thighs, cut into bite-sized pieces
- 1 lb shrimp, peeled and deveined
- 1 lb Andouille sausage, sliced
- 1 large onion, chopped
- 1 green bell pepper, chopped
- 2 stalks celery, chopped
- 4 cloves garlic, minced
- 6 cups chicken broth
- 3 cups long-grain rice
- 2 teaspoons Cajun seasoning
- Olive oil for cooking
Instructions
- Heat olive oil in a large pot over medium heat. Add the sausage and chicken, cooking until browned, about 5 minutes.
- Stir in the onion, bell pepper, celery, and garlic, and cook for 5 more minutes until softened.
- Add Cajun seasoning and chicken broth, bringing to a gentle boil.
- Stir in rice, reduce heat to low, cover the pot, and simmer for about 20 minutes, or until the rice has absorbed most of the liquid.
- In the last few minutes, stir in the shrimp until they turn pink and are fully cooked.
- Serve warm and enjoy!
Notes
- For extra heat, add more Cajun seasoning or some hot sauce.
- You can use other proteins like crawfish, sausage alternatives, or omit meat for a vegetarian version.
- Leftovers can be refrigerated and reheated the next day.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Cajun
- Diet: Gluten Free
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 4 g
- Sodium: 900 mg
- Fat: 12 g
- Saturated Fat: 3 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 150 mg
