🧂 Ingredients

• 1 tbsp olive oil
• 1 lb andouille sausage
• 1 lb boneless chicken thighs or breasts
• ½ lb raw shrimp
• 1 green bell pepper
• 1 celery stalk
• 1 small onion
• 3 cloves garlic, minced
• 1 cup long-grain white rice
• 1 can diced tomatoes
• 2 ½ cups chicken broth
• 1 tsp paprika
• ½ tsp cayenne pepper
• 1 tsp dried oregano
• 1 tsp dried thyme
• 1 bay leaf
• salt
• pepper
• a splash of hot sauce or Worcestershire

📖 Instructions

🍽️ Servings: 6
⏱️ Prep Time: 15 min | Cook Time: 45 min | Total: 1 hour

🌭 Brown the sausage:
In a large pot or Dutch oven, heat oil over medium heat. Add sausage slices and cook until browned. Remove and set aside.

🍗 Cook the chicken:
In the same pot, add cubed chicken. Cook until lightly browned. Remove and set aside with the sausage.

🧅 Sauté vegetables:
Add the diced onion, celery, and bell pepper. Sauté until soft (5–7 minutes). Add garlic and cook for 1 minute more.

🍚 Add rice and seasoning:
Stir in uncooked rice, paprika, cayenne, oregano, thyme, and bay leaf. Toast for 2 minutes, stirring often.

🍲 Add liquids and meat:
Pour in diced tomatoes (with juice) and chicken broth. Return sausage and chicken to the pot. Bring to a boil.

🔥 Simmer:
Reduce heat to low, cover, and simmer for 25–30 minutes, or until the rice is tender.

🍤 Add shrimp (optional):
Peel and devein shrimp. Stir in shrimp during the last 5–7 minutes of cooking, until they turn pink and are fully cooked.

🍽️ Finish & serve:
Remove bay leaf. Taste and adjust seasoning with salt, pepper, and hot sauce if desired.

🧂 Tips:
Use smoked paprika for more depth.
Add okra or green onions for extra Southern flair.
You can make it spicier with cajun seasoning instead of individual spices.