Ingredients
✓ 1 large yellow onion
✓ 1 green bell pepper
✓ 1 red bell pepper
✓ 2 stalks celery
✓ 3 cloves garlic
✓ 4 green onions
✓ 1 pound andouille sausage (or smoked sausage)
✓ 1 pound boneless chicken thighs
✓ 2 teaspoons garlic powder
✓ 1 teaspoon onion powder
✓ 2 teaspoons paprika
✓ 1 teaspoon dried oregano
✓ 1 teaspoon dried thyme
✓ 1 teaspoon black pepper
✓ 1 teaspoon kosher salt
✓ ½ teaspoon cayenne pepper
✓ 1 tablespoon butter or bacon grease
✓ 1 teaspoon tomato paste
✓ 2 cups long grain white rice (uncooked)
✓ 0.5 ounce can diced tomatoes
✓ 2½ cups chicken stock
✓ 1 teaspoon Kitchen Bouquet browning sauce
✓ 2 bay leaves
Instructions
✓ In a large pot or Dutch oven, heat butter or bacon grease over medium heat.
✓ Add onion, bell peppers, and celery. Sauté until softened, about 5 minutes.
✓ Add garlic and cook for another minute until fragrant.
✓ Add sausage and chicken thighs, cooking until browned and cooked through.
✓ Stir in garlic powder, onion powder, paprika, oregano, thyme, black pepper, salt, and cayenne.
✓ Add tomato paste and diced tomatoes, stirring to combine.
✓ Add rice and chicken stock, bring to a boil.
✓ Reduce heat to low, cover, and simmer for 18–20 minutes, or until rice is tender and liquid is absorbed.
✓ Stir in Kitchen Bouquet browning sauce and bay leaves.
✓ Remove bay leaves before serving.
✓ Garnish with green onions before serving.
Notes
This dish can be made ahead and reheats well. Serve with a side of crusty bread or a fresh salad.
- Prep Time: 20
- Cook Time: 30
- Category: Main Course
- Cuisine: Creole
Nutrition
- Calories: 420
- Sugar: 6
- Sodium: 450
- Fat: 18
- Carbohydrates: 35
- Fiber: 3
- Protein: 28